Charred Salsa Verde

1: Adjust oven rack to 4 inches below the broiler and preheat the broiler to high.

2: Arrange the tomatillos, onion halves, chiles, and garlic cloves on a foil-lined rimmed baking sheet.

3: Broil until the vegetables are darkly charred and blackened on top, and the tomatillos are completely tender, about 6 to 12 minutes, watching closely to prevent burning.

4: Transfer the charred vegetables and their juices to a blender or food processor. Add all the cilantro.

5: Pulse the mixture until it reaches your desired consistency, whether you prefer it slightly chunky or more smooth.

6: Transfer the salsa to a serving bowl.

7: Season to taste with kosher salt.

8: Allow the salsa to cool to room temperature before serving, or cover and refrigerate. It can be stored in the refrigerator for up to 5 days.