Why This Recipe Works
Most tomatillo salsa recipes call for cooking the tomatillos. We found that charring half under the broiler and leaving the other half raw produced the moderately tangy and slightly chunky texture that we were after. Fresh chiles, cilantro, garlic, onion, and lime juice round out the flavors. The salsa comes together easily in the food processor and can be served with chips or as an accompaniment to simply prepared chicken or fish.