Roasted Tomatillos Salsa Verde
1 lb tomatillos husked/rinsed
1-3 jalapeños, stemmed
1/3 c chopped white onion
1/4 c fresh cilantro
1 tbs lime juice
1/2 teaspoon salt
1/2 teaspoon cumin
Place tomatillos and jalapeño(s) on a brownie sheet and broil until they're blackened in spots, about 5 minutes, remove jalapeño(s), carefully flip tomatillos with tongs and broil for 5 more minutes, until splotchy-black and blistered. In a blender, combine all ingredients and pulse until the mixture is mostly smooth.
Season to taste with additional lime juice and salt, if desired. Refrigerate covered and use within 1 week. Enjoy!