Step 1

Heat a large cast iron skillet or comal over medium heat.

Step 2

Add the tomatillos, onion, jalapeños, and garlic and dry fry until all the vegetables are nicely charred, about 15 minutes, stirring occasionally.

Step 3

Transfer charred vegetables to a blender and add remaining ingredients. Blend on high until puréed and smooth. Taste and add more salt as needed.

Step 4

Serve immediately with chips or transfer to a container, cover, and refrigerate for up to a week.