Charred Salsa Verde

1. Broil Vegetables

Adjust your oven rack to the upper position and preheat the broiler. On a foil-lined rimmed baking sheet, arrange the halved tomatillos, onion, and chilies. Place the sheet under the broiler and let the vegetables broil for about 6 to 12 minutes. You’re looking for a nice char, with the tops of the vegetables darkly blackened, which gives the salsa its essential smoky flavor.

2. Blend Ingredients

Once the vegetables are nicely charred, transfer them along with any accumulated juices to a blender. Add half of the cilantro and blend in short pulses until you have a coarse puree. This method ensures that the flavors meld without turning into a completely smooth sauce.

3. Cook Salsa

Next, heat the vegetable oil in a medium saucepan over medium-high heat. Carefully pour the blended salsa into the hot oil. Be cautious, as it might splatter. Stir continuously while cooking for about 3 minutes. This step deepens the flavor of the salsa and helps to thicken it. You'll know it's ready when it has darkened slightly and is thick enough to coat the back of a spoon.

4. Finish Salsa

After cooking, finely chop the remaining cilantro and stir it into the salsa. Season the mixture with kosher salt to taste. Allow the salsa to cool before serving, or store it in the refrigerator for up to five days.