Chile-Lime Sauce

Makes 2 cups
1/2 pound tomatillos, husks removed
Salt
1/2 cup fresh lime juice
1/2 small onion, coarsely chopped
3/4 cup water
4 jalapeņos, seeded and coarsely chopped
4 cilantro sprigs
3 garlic cloves

MAKE AHEAD:

The sauce can be refrigerated overnight. In a small saucepan, sprinkle the tomatillos with a pinch of salt. Cover with water, bring to a boil and cook just until the tomatillos change color, about 5 minutes. Drain and let cool. Transfer the tomatillos to a blender, add the remaining ingredients and puree

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