Mexican Take-Out Tomatillo Salsa

Ingredients

• 12 ounces
• tomatillos, husked and rinsed
• (6 to 10)
• 12 ounces
• tomatillos, husked and rinsed
• (6 to 10)
• 2
• + 39 more ingredients
• • serrano chilies
  • 2
  • serrano chilies
  • ½ cup
  • chopped
  • fresh cilantro
  • ½ cup
  • chopped
  • fresh cilantro
  • ½ medium
  • white onion, minced
  • (½ cup)
  • ½ medium
  • white onion, minced
  • (½ cup)
  • 4
  • garlic cloves, chopped
  • 4
  • garlic cloves, chopped
  • 2 tablespoons
  • fresh lime juice
  • 2 tablespoons
  • fresh lime juice
  • 2 tablespoons
  • cider vinegar
  • 2 tablespoons
  • cider vinegar
  • ¼ teaspoon
  • salt, plus more if needed
  • ¼ teaspoon
  • salt, plus more if needed
  • 1 teaspoon
  • sugar
  • 1 teaspoon
  • sugar
  • 2 tablespoons
  • vegetable oil
  • 2 tablespoons
  • vegetable oil

1 Preheat the broiler. Line a 13 x 9-inch pan with foil. 2 Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos. 3 Cool, then transfer to a blender, including all the juices that have run out onto the bak...

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