- 16 medium tomatillos (about 2 pounds), husked, rinsed
- 1/2 medium white onion
- 4 garlic cloves, peeled
- 1 1 1/2-inch-long fresh habanero chile
- 1/2 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon salt
- Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
- Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.