Tomatillo Salsa

Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off tomatillos. Place the tomatillos and jalapeno on a half sheet tray and broil for 5 minutes, or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.

Transfer tomatillo to a blender with half the jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency. Stir in minced onion and season to your preference with more salt and pepper.

Notes:
1. If you don’t have a blender, you can mash the tomatillos with a fork and mix everything by hand for a chunkier salsa.
2. This recipe will last in the refrigerator for about 10 days, maybe longer if you don’t use water.
3. If you are in a rush, don’t mince the onion—simply throw everything in the blender at the same time.