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Blackened Tomatillo Salsa
- 1 1/2 lb tomatillos
- 1/2 white or yellow onion
- 1/2 cup cilantro leaves
- Juice of one lime
- 1/4 tsp sugar
- 1 Jalapeño pepper stemmed, seeded and chopped
Remove the paper skins from the tomatillos and slice them in half. Place them cut side down on a foil lined baking sheet and place them under the broiler for 7-8 minutes or until they are slightly blackened on the outside. Remove and cool for 10 minutes. Place all ingredients in the bowl of a food processor. Pulse until evenly chopped. Salsa verde should be almost pureed, but still a little chunky. Season to taste with Kosher or coarse sea salt.
