tomatillo salsa

i made a pretty good batch of tomatillo salsa a few nights ago. there's nothing terribly unhealthy about it, and it is a good accompaniment to most everything: with fish or chicken, tossed with black beans and tomatoes for a kind of salad... even as a dip for veggies.

2 large spanish onions, cut into thick rings
1-2 lbs tomatillos (i didn't weigh my haul, but i can tell you that it was almost a full sheet tray's worth), cut in half
1-2 jalapenos sliced in half, seeds removed
4 cloves garlic
1 c cilantro leaves
2-3 T coarse salt

line sheet tray with foil, for easy clean-up, and load it up with onions, tomatillos, garlic, and jalapeno. put under the broiler, rotating the tray and flipping the vegetables occassionally. this may take up to 30 minutes. i was surprised how long it took!

once the veggies have cooled, puree them in a blender. add cilantro leaves and salt and puree once more.

**i don't know if it was just the tomatillos that i got, but i ended up adding a few teaspoons of sugar to balance out the acidity.