Salsa Verde

Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.

Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.

Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.

<strong>Note:</strong> This recipe is not meant for canning.

<strong>Make Ahead Instructions:</strong> The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.

<strong>Freezer-Friendly Instructions:</strong> The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving.