Grilled Tomatillo Sauce

Jeanne Morizio sent this recipe along when she found out we were growing tomatillos this year.
I want to share the following recipe with you that is the one wherein I discovered my unknown love of tomatillos:

Preheat the grill to medium. Husk and wash 6 tomatillos. Put the tomatillos along with a serrano chile on the grill and cooked until blackened all over (can also be done under the broiler, which I did), about 2-3 minutes per side. Remove from the grill and roughly chop. Put them into a small saute pan and briefly saute in a little olive oil.

Process this mixture in a blender with:
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
juice of 1 lime
2 T honey

Blend until smooth.

This is part of a larger recipe that includes shredded cooked chicken that you place in tortillas and top with this sauce and some queso fresco. It is fabulous, and the tomatillo sauce could be used in a million ways.

Tomatillo Salsa

1 lb Fresh tomatillos
1⁄2 cup onion chopped
1 hot pepper, cored, seeded and chopped
1⁄2 cup fresh cilantro – minced
1/8 cup fresh lime juice
1 clove garlic
salt to taste

Remove husks from tomatillos, wash thoroughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered for 20 minutes. Cool a little or a lot, then put into blender with cilantro and lime juice, blend away, salt to taste.