Charred Tomatillo Salsa
['1/2 pound tomatillos, husked, rinsed, patted dry', '1/2 large white onion, cut into 8 wedges', '1 jalapeño or serrano chile, halved, seeded', '2 tablespoons (or more) fresh lime juice', 'Kosher salt']
Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.
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