Ingredients
1¼lbstomatillos,husked
1jalapeno,stem removed before or after roasting
⅔cupyellow onion,chopped, rinsed under water to remove harsh bite
¼cupcilantro,chopped
1garlic clove,minced
½tspsalt,or to taste
½-1tspsugar,to taste
1tbspfresh lime juice
3tbspwater,then more as desired
Preparation
Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
Place tomatillos and jalapeno on a baking sheet then place in oven and roast for about 4 to 5 minutes until charred on top.
Rotate veggies to opposite side and roast until charred on opposite side for about 3 to 5 minutes longer.
Slice pepper then add it to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water, and tomatillos (and any juices on the pan).
Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in the refrigerator in an airtight container.
