it's so easy being green: salsa verde

Every time I make salsa verde, it's gone in a flash.  And I must say, I've never made a bad one.  I almost think it's impossible to mess up.  Or maybe I just love the stuff that much.  I usually start with a guider recipe, but it's really all about tasting as you go and adjusting accordingly.  (Well, that's what cooking is anyway, right?  But I feel this especially applies to sauces).  I began with a recipe from Simply Recipes and this is what I ended up with:

Roasted Tomatillo Salsa Verde
makes about 6 cups

3 lb tomatillos
1 white onion, chopped
2 bunches of cilantro, roughly chopped
2 limes, squeezed and juice set aside
4 jalapeno peppers*, stemmed, seeded, and roughly chopped
4-5 cloves garlic, grated
salt and honey to taste

1. Remove papery husks from tomatillos and rinse well. Cut them in half and place cut side down on a foil-lined baking sheet.  Place under broiler for about 7-8 minutes to lightly blacken the skin.
2. Place tomatillos in a food processor (or blender) and pulse until smooth.  Transfer for a bowl. 

3. Next, place onions in food processor.  Pulse until finely chopped, then added to tomatillos in bowl.

4. Finely mince jalapeno peppers in food processor.  Add to tomatillo mixture.
5. Add cilantro and lime juice to the processor.  Pulse to create a slurry, which you will then add to the salsa verde.
6. Season with salt and honey to taste.  Refrigerate until cool and serve with chips or use as a side or component to Mexican dishes (great for enchiladas!)

*Note: this is the total gringo version.  You could get away with adding many more jalapenos than this.. or doing a jala/serrano combo.  Maybe throw some roasted poblanos in too?  Choose your poison.