"Sharp and citrus-tasting, tomatillos are most often used to make a fresh salsa, usually served with chips or chicken, pork and fish. Tomatillos have papery husks that enclose the small fruits; remove the husks before using."
Vegetable oil, as needed
1 ½ pounds fresh tomatillos
½ cup freshly chopped cilantro
1 jalapeño pepper, stemmed and seeded
1/3 cup fresh lime juice
Kosher or sea salt to taste
Prepare a medium-hot fire in your grill. Oil a perforated grill rack and place on the grill grates.
Remove the husks from the tomatillos and discard. Arrange the tomatillos on the perforated grill rack in a single layer. Cover and grill-roast, turning once until lightly browned, about 20 minutes. Let cool.
In a blender or food processor, place the cooled tomatillos, cilantro, jalapeño and lime juice. Process until somewhat smooth. Add salt to taste. Will keep, covered, in the refrigerator for up to 3 days.