- 8 ounces small tomatillos (about 8), husked, rinsed
- 1 large jalapeño chile, stemmed
- 10 large fresh mint leaves
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped white onion
- Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.