-
On a dry cast iron skillet or grill pan over medium high heat, let the tomatillos lightly char on all sides. When they turn from a bright green color to a faded olive color, remove from the pan and set aside to cool.
-
Add the onion wedges and jalapeño and add color to all sides, being careful not to burn. Set aside to cool.
-
In a blender add all ingredients and blend until smooth, scraping down the sides a few times.