- 16 medium tomatillos (about 2 pounds), husked, rinsed
- 1 1½-inch-long fresh habanero chile
- ½ cup chopped fresh cilantro
- 1½ tablespoons fresh lime juice
Preheat broiler. Line a rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
Transfer vegetables and any accumulated juices to a blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to a bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.