Roasted Tomatillo Salsa

We recently bought a new house, and there's a fantastic Mexican grocery store in our new neighborhood.  I found some delicious-looking tomatillos there, and knew I wanted to make a roasted tomatillo salsa.  A roommate of mine from grad school had made this type of salsa, and after looking at a bunch of different recipes online, I think I figured out a pretty good approximation! The recipe is super easy -- roast all the veggies, and then puree with either a blender or stick blender.  It keeps well in the fridge, and is so tasty -- I could eat it with a spoon!  This version is mild, but you can either use a hotter chile or add more jalapenos if you prefer a spicy salsa.

Roasted Tomatillo Salsa

16-24 ounces fresh tomatillos, husks removed, rinsed well
1 jalapeno pepper
1/2 large white onion, cut into large wedges
Olive oil
Salt
Juice of 1 lime
Handful of fresh cilantro, coarsely chopped

1. Preheat the oven to 450 degrees and line a baking sheet with foil.  Toss the tomatillos, jalapeno, and onion with olive oil, and arrange in a single layer.  Sprinkle with a little salt.
2. Roast the veggies for 14-15 minutes, turning them once about halfway through.
3. Let cool slightly.  Remove the stem/seeds from the jalapeno and the cores from the tomatillos.  Add all the veggies to a blender or tall bowl (to use with a stick blender).  Tip in a little olive oil, along with the lime juice and cilantro.  Process until the salsa is as chunky as you like it.