Green Tomatillo Salsa

Directions

1. 1
   Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
2. 2
   Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
3. 3
   Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
4. 4
   Add the cilantro and the 1/4 cup water and blend to a coarse puree.
5. 5
   Rinse the onion under cold water, then shake to remove excess moisture.
6. 6
   Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.