5 medium tomatillos

1 jalapeno
3 cloves, garlic, unpeeled
juice from 1/2 lime (I would increase this to the whole lime and use the zest too)
1/2 onion, minced
10 sprigs cilantro, minced
1 teaspoon kosher salt

Peel the husks from the tomatillos, wash.  Score bottoms with a knife.
Broil tomatillos, jalapeno and garlic until charred, turning to evenly char.
Remove oven.  Let cool.  Remove excess char from tomatillos.  Remove seeds.
Mince all veggies, put in a bowl with onion, cilantro and salt.

Store in fridge or you could freeze it.