Ingredients

• 1 1/4 lbs tomatillos, husked
• 1 jalapeño, stem removed (before or after roasting)
• 2/3 cup chopped yellow onion,rinsed under water to remove harsh bite
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1/2 tsp salt, or to taste
• 1/2 – 1 tsp sugar, to taste
• 1 Tbsp fresh lime juice
• 3 Tbsp water, then more as desired

Instructions

1. Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
2. Place tomatillos and jalapeño on a baking sheet then place in oven and roast about 4 – 5 minutes until charred on top (keep a close on on things as they can char pretty quickly – especially the pepper).
3. Rotate veggies to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer. 
4. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). 
5. Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.