1 hot chile (serrano, jalapeño, manzano or habanero chile)
1/2 cup minced onion
2 cloves garlic
1/4 cup cilantro, minced
1 tablespoon lime juice, or to taste
Peel the husks from the tomatillos and rinse off the sticky sap.
Put them and the pepper on a cookie sheet and stick under the broiler for about 5 minutes or until they’re blistered, blackened, and softened.
Remove the stem (and seeds for a milder salsa) from the pepper.
Put everything into the blender and puree. Be CAREFUL when blending hot liquids. Place a dish towel over the lid and hold it down firmly. The heat causes a pressure build-up that can pop the lid off the blender and spray salsa all over you and your kitchen.
If you prefer to use a molcajete, grind the onion and garlic with salt while the tomatillos cook. Then add chile and tomatillos a few at a time and grind until a rough salsa forms. Mince cilantro and add with lime juice.
This keeps refrigerated for about 4 weeks. You can also use a small mango instead of the tomatillos for a sweet salsa. It’s muy excelente over fish. (But don’t roast the mango, obvs.)