yields 4 cups of salsa/sauce
Heat the broiler to high.
Remove husks from tomatillos and cut out the hull as you would a strawberry. Wash and place on sheet pan.
Cut onion into quarters and add to sheet pan along with whole japalenos and garlic cloves with the skin left on for roasting.
Broil for 7 minutes and remove garlic so it doesn't burn. Continue another 3 minutes until you have nice char on the tomatillos, onion, jalapeno.
Remove from oven and place tomatillos, peeled garlic, onion and jalapenos in a food processor or blender. If you're not sure, start with 1/2 jalapeno and add for additional heat to your taste. I used two full jalapenos.
Add salt to your taste (I used 1/2 tsp. Start with 1/4 tsp if you're not sure) and pulse until all ingredients are completely combined and very fine. It will be closer to a liquid with no chunks and you'll see the fine charred bits throughout.
Taste! Adjust salt if necessary.
Transfer to a bowl and cool in the fridge for a few hours before serving. Enjoy as a dip or sauce.