Charred Tomatillo Salsa Verde

• 1/2 small white onion, halved lengthwise, keeping root intact
• 1/2 head of garlic, unpeeled, halved crosswise
• 1 jalapeno
• 1 pound husked tomatillos
• 1 tablespoon vegetable oil
• 1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice
• Kosher salt, freshly ground black pepper

1. Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeno, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
2. Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeno, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
3. DO AHEAD:

white onion, head of garlic, vegetable oil, cilantro, kosher salt

Taken from www.epicurious.com/recipes/food/views/charred-tomatillo-salsa-verde-51175300 (may not work)