Charred Tomatillo Salsa (Mexican)

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

½ lb tomatillos, husked, rinsed, patted dry
½ large white onion, cut into 8 wedges
1 jalapeño or serrano chile, halved, seeded
2 Tbsp. lime juice, freshly squeezed
sea salt

Preheat broiler. Place tomatillos, onion and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.

Transfer tomatillo mixture to a blender, add 2 Tbsp. lime juice and pulse until a chunky purée forms. Season with salt and more lime juice, if desired.

Makes 2 cups.

Make-Ahead: Salsa can be made 3 days ahead. Cover; chill.