I know what you’re thinking. You’re wondering how I could possibly give you a recipe for nachos and not include some salsa to go with it.

So… today I’m talking about salsa. Homemade salsa. It goes perfectly with pork, and it’s so easy you may not quite believe it.

Those are tomatillos. They look like little green tomatos with skins.

This salsa isn’t terribly spicy, by the way. In fact, it’s pretty mild.

Don’t be scared of the broiler! Just make sure you set a timer and/or keep your eye on the baking sheet, lest you end up with over-charred salsa ingredients.

What are you waiting for? You’re just five ingredients and 20 minutes away from tangy, smoky, not-too-spicy salsa.

Charred tomatillo salsa (Adapted just slightly from Bon Appetit, makes about 2 cups)
1/2 pound tomatillos
1/2 large white onion
1-2 jalapeño or serrano chiles, halved, seeded
2 tablespoons (or more) fresh lime juice
Kosher salt

Move one of the oven racks to the top and preheat to “broil.”

Remove the husks/skins from the tomatillos, rinse them off and pat them dry. Cut the onion into 8 wedges.

Cut the stem off the jalapeño, then slice it in half lengthwise. Remove the seeds and the white vein thingies in the middle. (Wash your hands and soak your fingers in milk if you’ve touched the seeds/veins to make sure your fingers don’t burn later and you don’t get the spicy stuff in your eyes/etc.)

Line a baking sheet with foil and place the tomatillos, onion pieces and jalapeño on it. Broil for about 7 minutes, then turn the baking sheet and continue broiling until everything is blistered (about another 6-8 minutes).

Let the vegetables cool, then place everything in a blender or food processor and add 2 tablespoons lime juice. Pulse until the salsa is as chunky (or not) as you like it, then season with salt and more lime juice to taste.