~ adapted from Cook’s Illustrated ~
Remove the husks and stems, rinse well and dry, 1 pound tomatillos.
Set the oven on broil, position rack 5 inches from broil flame; roast 1 halved jalapeno (seeds and rib out, but reserve the seeds), 1 peeled garlic clove, 1/3 cup coarsely chopped red onion, and tomatillos. Turn/toss 5 minutes after placing in the oven to broil; roast an additional 5 to 8 minutes. Out of the oven, cool 5 minutes before processing/pulsing.
Process with roasted vegetables 1/2 cup packed fresh cilantro.
To the mixture in the food processor, blend in 1 tablespoon freshly squeezed lime juice, and 1/4 teaspoon salt.
Season with reserved jalapeno seeds; add more salt and pepper if needed.
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