Ingredients

• 3 unpeeled garlic cloves
• 1 pound fresh tomatillos, husked, rinsed
• 1 small onion, quartered through root end
• 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
• 1/4 cup chopped fresh cilantro
• 1/4 tsp. monk fruit
• Coarse kosher salt
• Olive oil spray
• 1 cup low-salt chicken broth
• 2 tablespoons (or more) fresh lime juice

Directions

1. Prepare barbecue (medium-high heat).
2. Thread garlic onto skewer.
3. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool.
4. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic.
5. Transfer tomatillos and all vegetables to blender.
6. Add cilantro and 1/2 teaspoon monk fruit or stevia; puree until smooth. Season to taste with coarse salt.
7. Spray nonstick oil spray in a pan. Heat heavy large saucepan over high heat.
8. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes.
9. Add broth and 2 tablespoons lime juice.
10. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes.
11. Season to taste with salt and more stevia/monk fruit and lime juice, if desired.
12. Store in the fridge and chill for up to 7 days.