1-Getting started with this salsa verde is straightforward and rewarding, even if you’re new to the kitchen. Begin by preheating your broiler with the rack about 4 inches below the heat source. This simple step sets the stage for that smoky flavor that makes the salsa so special.

2-Next, place the tomatillos and jalapeños on a rimmed baking sheet and broil them for 5 minutes until they blacken in spots. Flip them over and broil for another 4 to 6 minutes until the tomatillos are blistered and spotty black. Once done, let them cool a bit before moving on.

3-In a blender or food processor, combine the chopped white onion, fresh cilantro leaves, lime juice, and salt. Add the hot tomatillos and jalapeños along with their juices, then pulse until the mixture is mostly smooth, scraping the sides as needed. Taste and adjust the lime juice and salt to get it just right; if you want a creamier version, blend in 1 to 2 diced avocados after the salsa cools. Remember, it thickens up nicely after chilling in the fridge for a few hours, so be patient for the best results.