5-6 tomatillos, husked and halved
1 jalapeno pepper, stemmed and halved (remove seeds for a milder salsa)
1 garlic clove, peeled and chopped
5-6 sprigs of fresh cilantro leaves
Sea or Coarse Salt ( heaping teaspoon)
Freshly squeezed lime juice (optional)
Preheat oven to broil. Place the tomatillos and jalapeno on a baking sheet, seeds facing up, on top rack. Roast for about 4-5 minutes until roasted and blistered. Use tongs to flip the tomatillos and peppers face down and roast for another 4-5 minutes.
Remove from oven and place the tomatillos and peppers along with the roasting juices in blender or a food processor. Add garlic, cilantro and salt to mixture and pulse to combine all the ingredients. Blend at a low speed to create a salsa puree. If salsa needs be to thinned, add water. Season to taste with salt and freshly squeezed lime juice. Enjoy!