Roasted Tomatillo Salsa

Roasted Tomatillo Salsa from Sunset
3/4 lb tomatillos
1/4 lb pearl onions
2 mild green chilies
1/2 c. packed cilantro
2 - 4 tbsp lime juice
Salt

Pull off and discard tomatillo hulls, rinse all tomatillos and set aside one.

Place the remaining tomatillos, the chiles and the onions (unpeeled) on a cookie sheet lined with aluminum foil. Place the pan under the broiler until all the vegetables are charred, turning once to cook all sides. The tomatillos should be soft. Let the vegetables cool. (You can also do this in a 10 - 12 inch cast iron skillet, but be prepared for some major cleaning afterwards).

Peel the onions (you basically just pop them out of their skins), pull the loose skin from the chiles and discard, along with the stem and seeds.

Put the cooked vegetables, the uncooked tomatillo and the cilantro in the food processor. Pulse until it reaches salsa consistency. Stir in lime juice and salt to taste.