place tomatillos (pulled out of that papery shell, washed, and halved), garlic cloves, and jalapenos on a baking sheet and stick ‘em under the broiler for about ten minutes (see the picture for proportions, add more jalapenos for more spice) until they are blackish.
stick them in the blender with a bunch of cilantro leaves, salt (i’ll do a whole post some day on salt– just know that i only use light grey celtic sea salt) and some lime juice (i used two limes for as many tomatillos as you see in the picture, but i like it sour).
add finely minced onion (don’t even think about just blending raw onions with the rest; it adds a sulphur flavor. it’s worth the extra work to chop them up!).
eat with chips, on top of beans and rice, or over corn tortillas filled with cheddar cheese and baked! delicious.
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