If you like Southwestern Cooking - this green sauce is a must! Best if you can roast the tomatillos over charcoal.

• 4 medium to large tomatillos
• 1/2 of a white onion roughly chopped
• 1/2 cup loose packed cilantro leaves
• juice of one lime
• 1 small jalapeno seeded and roughly chopped
• pinch of sugar
• salt and pepper to taste

1. Preheat your broiler (or prepare and grill on charcoal, if you prefer). Remove papery husks and stems from the tomatillos and cut them in half. Line a baking pan with foil and place tomatillo halves cut side down in the pan.
2. Broil tomatillos 6-8 minutes, until flesh is charred and they are very easily pierced with a fork.
3. Place tomatillos, onion, cilantro, lime juice, jalapeno and sugar into a blend and puree about 10-20 seconds (until well mixed). Taste, add salt and pepper if desired and mix once more.