Remove husks from tomatillos and wash them with cold water and rub them so the stickiness is removed.

Slice 5 tomatillos and 1 jalapeno.

In a cast-iron skillet or baking sheet on high heat or oven at 425° and roast until blistered well with black charred spots, and slightly softened.

Add the tomatillos, and jalapenos along with the raw tomatillos, garlic, lime juice, cilantro, and salt together in a food processor and pulse until blended but not ultra-smooth.

Add a few tablespoons of water if you want it thinner.