Lay tomatillos on baking sheet and place 4 inches below very hot broiler. When tomatillos blister, blacken and soften on one side, about 5 minutes, turn the tomatillos over and roast the other side. (turning is easily done with a spatula).

Roast chiles and garlic on ungrease griddle or in heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, and 15 minutes for the garlic. Cool, then pull the stems from the chiles and peel the garlic.

Scrape the roasted tomatillos (and any juices that have accumulated) into a food processor or blender along with the roasted chiles & garlic. Pulse the machine until the mixture becomes a coarse puree.

Scrape the salsa into a serving bowl, then stir in 1/4 to 1/2 cup of water, depending on the desired consistency.

Scoop the onion into a strainer and rinse in cold water. Shake off the excess water and stir into the salsa, along with cilantro. Taste and season with salt and sugar. Makes 2.5 cups.

Origin: May 97 copy of Vegetarian Times, in an article by Rick Bayless.
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