Salsa de Tomatillos y Lima (Roasted Tomatillos and Lime Salsa)

Recipe from: Bon Appetit, May 2003
Servings: About 1 cup

<i>This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautes (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes.</i>

8 ounces small tomatillos (about 8), husked and rinsed
1 large jalapeno chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
1/4 cup finely chopped white onions

Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeno chile on prepared baking sheet. Broil until tomatillos and jalapeno chile are soft and blackened in spots, about 5 minutes per side. Cool and transfer tomatillos, jalapeno chile, and any juices on baking sheet to blender. Add fresh mint and lime juice. Blend to coarse puree. Transfer mixture to bowl. Mix in chopped onion. Season with salt.