Salsa Irma

• ¼ teaspoon coarse sea salt
• 1 jalapeño chile, stem removed and seeded if desired (for a milder salsa), plus more if needed

In a molcajete, combine the coarse salt, jalapeño chile, garlic, and shallot and work with a tejolote until the chile breaks down. Add the tomatillos and work them together with the chile-garlic mixture until they are completely broken down and blended in well. You may need to transfer the mixture to a bowl at this point, depending on the size of your molcajete. Add the cilantro and lime juice