1 1/4 lb. tomatillos
1 jalapeno (stem removed)
2/3 c. chopped yellow onion, rinsed under water (to remove harsh
1/4 c. chopped cilantro
1 clove garlic, minced
1/2 tsp. salt or to taste
1/2 to 1 tsp. sugar to taste
1 Tbsp. fresh lime juice
3 Tbsp. water (then more as desired)
Move oven rack about 4-inches below broiler element. Preheat broiler
to high heat. Place tomatillos and jalapeno on a baking sheet.
Place in oven and roast about 4 to 5 minutes until charred on top
(keep a close eye on things as they can char pretty quickly,
especially the pepper). Rotate to opposite side and roast until
charred on opposite side, about 3 to 5 minutes longer. Slice pepper;
add to a food processor, along with onion, cilantro, garlic, salt,
sugar, lime juice, water and tomatillos (and any juice on pan).
Pulse several times to a coarse puree. Stir in more water to thin,
if desired. Chill in refrigerator. Serve with tortilla chips.
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