Charred Tomatillo Salsa (Salsa Verde)

Set oven dial to broil (medium) and place oven rack about 3 inches from heat source. Cut tomatillos in half and place cut side down on a large rimmed sheet pan. Place onion slices, whole unpeeled garlic cloves, and whole chiles on the same sheet pan; roast in oven for 10–15 minutes until the chiles and onions begin to char.

Remove sheet pan from oven and place the tomatillos, onions, and salt in a blender or food processor. Pull the stems off the chiles and squeeze the garlic cloves out of their paper skins; add to the tomatillos and onions (discard stems and papery skins). Slowly pulse the ingredients together until the salsa reaches the consistency you like.

Stir in fresh chopped cilantro and lime juice if using and serve. Makes approximately 4 cups of salsa.