To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos. Ingredients * 1 1/2 lb tomatillos * 1/2 cup chopped white onion * 1/2 cup cilantro leaves * 1 Tbsp fresh lime juice * 1/4 teaspoon sugar * 2 Jalapeno peppers OR 2 Serrano peppers, stemmed, seeded and chopped * Salt to taste Method 1 Remove papery husks from tomatillos and rinse well. 2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. 2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon. 2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.