Salsa Verde

Ingredients

1 1/4 lbs tomatillos , husked (look for some about the same size so they roast evenly)
1 jalapeno , stem removed
2/3 cup chopped yellow onion , rinsed under water to remove harsh bite
1/4 cup chopped cilantro
1 clove garlic , minced
1/2 tsp salt , or to taste
1/2 - 1 tsp sugar , to taste
1 Tbsp fresh lime juice
3 Tbsp water , then more as desired
Instructions

Move oven rack about 4-inch below broiler element. Preheat broiler to high heat and place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper), then rotate to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.