Roasted-Tomatillo and Lime Salsa

• 8 ounces small tomatillos (about 8), husked, rinsed
• 1 large jalapeno chile, stemmed
• 10 large fresh mint leaves
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped white onion

1. Preheat broiler.
2. Line baking sheet with aluminum foil.
3. Arrange tomatillos and jalapeno chile on prepared baking sheet.
4. Broil until tomatillos and jalapeno chile are soft and blackened in spots, about 5 minutes per side.
5. Cool; transfer tomatillos, jalapeno chile, and any juices on baking sheet to blender.
6. Add fresh mint and lime juice; blend to coarse puree.
7. Transfer mixture to bowl; mix in chopped onion.
8. Season salsa with salt.

jalapeno chile, mint, lime juice, white onion

Taken from www.epicurious.com/recipes/food/views/roasted-tomatillo-and-lime-salsa-108068 (may not work)