The last salsa in the series, this can be sweet and sour, or as spicy as you like.
1 1/2 lbs. tomatillos, paper husks removed, and rinsed
6 oz. white onion, peeled and sliced into 1/2″ strips
1 oz. jalapeno, stem removed, cut in quarters (or as many as you like)
4 oz. white onions, peeled and minced
1 oz. freshly squeezed lime juice (or more if you like tangy)
1/2 bu. cilantro, rinsed and coarsely chopped
Place the tomatillos, onions, and jalapenos onto a baking sheet, and roast in an oven at 350 F. until the tomatillos completely soften. Transfer to a blender, and process until smooth.
Transfer to a suitable bowl, add the lime juice, and season with salt and pepper. Add the minced onions and cilantro. Stir to combine evenly. Store refrigerated.
The next day, thin with water to desired consistency.