4-5 Tomatillos (8 ounces), husked, rinsed, and halved (I bought mine already husked)
2 Garlic Cloves, peeled
1/3 cup Cilantro, roughly chopped
1/2 White Onion, chopped
Juice of 1/2 Lime
Salt (I didn't use any)
Heat a large, nonstick skillet over medium-high heat. Lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down. Cook for 3-4 minutes, or until the tomatillos are well browned. Turn everything over and brown the other side (the tomatoes should be very soft). Remove the tomatillos and garlic and add to a food processor or blender. Cook the jalapeno on all sides before removing to a cutting board. When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove the ribs and seeds. Roughly chop and add to the food processor as well. Add 1/4 cup of water, onions, and cilantro to the food processor and blend to a course puree. Pour into a dis and add more water if necessary to give the salsa an easily spoonable consistency. Add the lime juice and salt to taste (usually about 1/2 teaspoon of salt).