1jalapeno (for medium spicy salsa; remove the seeds for mild)
1/4cupchopped white onion
Sea salt & Black Pepper
1tablespoonfresh lime juice(optional)
Set your oven rack to its highest level, about 4 inches under the broiler, and preheat the oven to broil. Slice the tomatillos in half, then arrange them on a large baking sheet cut-side down. Slice the top of the jalapeno off, then slice it in half lengthwise, and place it cut-side down on the pan as well.
Broil until the tops of the vegetables are charred, about 8 minutes.
Transfer the cooked vegetables and any juices from the pan to the bowl of a large food processor fitted with an "S" blade. Add in the fresh cilantro and a 1/4 cup of water, then process until smooth.
Add in the onion, 1/2 teaspoon of salt, and several grinds of black pepper, then process again. Taste the salsa and add a tablespoon of lime juice if you'd like a brighter, more tart flavor. Transfer the salsa to a large 16 oz. mason jar and seal it with a lid. Allow it to chill in the fridge for at least 2 hours before serving, where it will thicken up further.
This salsa will keep well in the fridge for up to one week, and you can freeze anything you don't use for up to 3 months.