Roasted Tomatillo Salsa (Salsa Verde)

4-5 medium tomatillos, husked, rinsed and halved
2 large garlic cloves, peeled
1-2 jalapeno peppers, seeded and chopped
1/4 c. water
1/2 c. cilantro, loosely packed
1/2 c. small onion, chopped
juice of 1/2 a lime
salt

Heat a large, nonstick skillet over medium-high heat. Lay the garlic and tomatillos (cut-side down) in the skillet. Cook for 3-5 minutes until the tomatillos are well-browned. Turn everything over to brown other side. Remove the tomatillos and garlic and add to food processor or blender. Allow to cool for 5 minutes.

Add the jalapeño, water, onion, cilantro and lime juice to the tomatillos. Blend to a course puree. Add salt to taste. May need to add more water to get proper consistency.