Adapted from Rick Bayless
Makes about 4 cups or more

This recipe multiplies easily. In the summer, I make several batches with 10 pounds of tomatillos at a time. The following recipe is for a more manageable amount.

2 lbs tomatillos
1 jalapeno, halved and seeded
½ lb onion, sliced ¼ inch thin
4-6 cloves garlic, peeled
½ cup chopped cilantro
2 tsp salt
2 tsp sugar
Water, as needed

Move the oven rack to the top shelf. Preheat the broiler.

Peel the tomatillos. If the skin is sticking, soak in warm water for a few minutes first. Rinse well with warm water to get rid of the soapy residue on the skin of the tomatillos. Place the tomatillos and jalapeno halves on a large baking sheet. Broil the tomatillos until the skin starts to blister, about 10 minutes. Turn everything over and broil the other side another 8-10 minutes. Set aside.

Place the onion slices in one layer on a baking sheet. Scatter the garlic cloves on the same pan. Broil until the edges of the onions start to blacken, about 5 minutes. Turn everything over. Broil the other side until the edges of the onions start to black, another 5 minutes or so. Set aside.

Place the onions, garlic, and jalapeno in the food processor. Pulse until everything is finely chopped. Place in a large bowl.

Now, coarsely chop the tomatillos (along with any juices in the pan) in the food processor. Do this in batches if necessary. Add the tomatillos to the bowl with the other mixture.

Stir the tomatillos and onion mixture together. If it seems too thick (which for me, it usually is not), add some water to get the consistency you think is right. Add chopped cilantro. Add sugar and salt. Taste and adjust seasonings.

This freezes well.