SALSA TAQUERA PICOSITA ALEX RENTERIA

Remove the husks from the tomatillos and rinse them under cold water.

Place the tomatillos in a pot and cover with water.

Bring the water to a boil and cook the tomatillos until they are tender, about 5-7 minutes.

Remove the tomatillos from the pot and let them cool slightly.

In a dry skillet over medium heat, toast the jalapeños until charred, about 3-4 minutes.

Peel the garlic and add it to the blender with the tomatillos.

Add the toasted jalapeños, chopped white onion, and cilantro to the blender.

Squeeze in the lime juice and season with salt and black pepper.

Blend the mixture until smooth, adjusting seasoning to taste.

Transfer the salsa to a bowl and let it sit for at least 30 minutes to allow flavors to meld.

Serve with tacos or as a dip with tortilla chips.