If you know me, you know I’m a salsa addict.

Then it should come as no surprise that when I wrote the recipe for my Crispy Pork Tostadas I needed to dream up the perfect salsa to go with it. While this tangy tomatillo salsa goes excellently with savory pork, like any great accessory, it goes well with many things — from eggs, to roasted veg or garlic chicken.

Grilled Tomatillo Salsa

Renders roughly 16 oz.

5 tomatillos, halved and grilled
Approx ½ - ¾ grilled jalapeño, without seeds for less heat
1 ½ tbsp lime juice
Yellow onion, rounds grilled then diced, approx 1 cup
Large handful of clean cilantro leaves
Pinch of coarse kosher salt, adjust to taste

First prep all your ingredients. Clean your tomatillos and jalapeño. Halve tomatillos. Cut 3 or 4 onion rounds, approx 1/2 inch thick. Remove the top of the jalapeño, and cut in half lengthwise, removing seeds if you prefer your salsa less spicy.

On a grill or on my favorite Lodge cast iron grill pan, grill tomatillos, onion and jalapeño, doing this in rounds if the grill gets too crowded. Once everything is finished grilling, place it aside to cool while you rinse your cilantro in cold water. If you don’t have access to a grill or cast iron grill, you can use a regular cast iron pan or use a baking sheet with a wire rack and place in the oven under the hi broil setting, blistering the ingredients evenly all over.

Once cool enough to handle, dice grilled onion.

In a food processor or blender, add a large handful of clean cilantro leaves. Add grilled tomatillos, 1 cup of diced grilled onion, 1/2 of your grilled jalapeño (start with less at first if you need to be gentle with heat, and then add more to taste). Add lime juice and a pinch of salt. Blend until smooth, taste and adjust seasoning, adding more lime, cilantro, jalapeño or salt as you see fit.

Store in the fridge for up to 1 week.