1½ pounds tomatillos, husked and rinsed
1 to 2 medium jalapeños,
½ cup chopped white onion (about ½ medium onion)
¼ cup packed fresh cilantro leaves (more if you love cilantro)
Roast (under to broiler) tomatillos and jalapenos ( on parchment to prevent sticking)
until they're blackened in spots, about 5 minutes each side.
In a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Drain of excess liquid and add tomatillos and peppers) Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt. Keeps for about a week refrigerated. Can for longer storage.