1 lb tomatillos
10 jalapenos, seeded and deveined
1 onion, quarered
3 cloves chopped garlic
3/4 cups cilantro
1 tsp salt
Juice of 1/2 a lime

Place the tomatillos, jalapeno 1/2s, and onion quarters under a preheated broiler until the begin to blacken. Remove from oven and let cool. When cool transfer to blender with juices to a blender with remaining ingredients and puree. If you really like it hot leave the seeds and veins in or add some chipoltle en adobo. Serve chilled. Excellent with chips or serve with any grilled meat.