Blistered tomatillos, fresh cilantro and bright lime juice come together for the perfect salsa verde. This salsa is perfect for snacking with corn tortilla chips, stirred into melted cheese for an easy queso dip, or as a quick sauce, like in this recipe for Seared Ahi Tuna with Salsa Verde.

Salsa Verde
Yield: about 2 cups

4 medium tomatillos (about 8 ounces), husked and washed
1 large shallot
1 small jalapeño, seeds removed
1 cup fresh cilantro leaves, plus more for garnishing
1 clove of garlic
2 limes, juiced
Kosher salt

1) Start by blistering the tomatillos, shallot and jalapeño over a gas burner or under a broiler set on high. The vegetables should be slightly tender and charred in spots, about 2 minutes per side.

2) Transfer the charred tomatillos, shallot and jalapeño to the bowl of a food processor. Also add the cilantro leaves, garlic, lime juice and 1 teaspoon of kosher salt. Pulse until the salsa verde is pureed but still has some texture. Taste and adjust the seasoning if needed. Serve immediately or refrigerate for up to one week.