1 jalapeños, stemmed, seeds removed for milder sauce
½ cup white onion, chopped
¼ cup cilantro, minced
4 tablespoons lime juice, to taste
1 teaspoon salt, to taste
Preheat your broiler and position a rack in the upper position, or about 4 inches below the heat.
Place the tomatillos and jalapeño on a baking sheet or broiler pan and broil until blackened in spots. Keep an eye on them... they can go from perfect to burnt to a crisp in no time.
Remove the baking sheet from the oven and carefully flip over the tomatillos and pepper with tongs. Return to oven and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered on the other side.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, half the lime juice and ½ teaspoon salt.
Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper and all of the accumulated juices into the food processor or blender.
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, if desired.
