Place a heavy bottomed saute' pan over high heat.

In a bowl, toss the tomatillos and onion together.

Season with salt and pepper and add oil to pan.

When pan is really hot, sear mixture, turning and blackening for 5 minutes.

Add garlic and jalapeños and cook 3 minutes.

Remove from pan to a food processor or blender and let cool.

Add cilantro and lime and pulse until chunky and the size of peas.

*This recipe makes about 2 1/2 cups.*