Step 1

Set oven rack on the second setting from the top. Preheat the oven to broil.

Step 2

On an unlined sheet pan, evenly place the tomatillos, poblano peppers (flesh side down), onion, jalapeño if using and garlic. Roast for about 10-12 minutes tossing and turning the vegetables once while roasting. The veggies will be blotchy with charring and softened when ready. Cool long enough to handle, then remove the garlic from its husk and add either to a food processor or blender along with all the roasted veggies, salt, lime juice, cilantro and water. Blend or process to a course puree'. Taste for salt adjustment and thin with more water as needed, then scoop into serving bowl or into storage containers. It will thicken as it chills.

Step 3

Store in a lidded container in the refrigerator for up to one week or in the freezer for up to a month.