Salsa Verde (Green Salsa)

Salsa Verde (Green Salsa) 1 1/4 lbs tomatillos*, husked 1 jalapeno**, stem removed (before or after roasting) 2/3 cup chopped yellow onion, rinsed under water to remove harsh bite 1/4 cup chopped cilantro 1 clove garlic, minced 1/2 tsp salt, or to taste 1/2 - 1 tsp sugar, to taste 1 Tbsp fresh lime juice 3 Tbsp water, then more as desired Move oven rack about 4-inch below broiler element, preheat broiler to high heat. Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper). Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.