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Cut tomatillo and onion in crosswise into 1/2 inch thick slices. In a large bowl toss the tomatillos, onions with jalapeno, vegetable oil and garlic., season with salt and refrigerate 30 minutes. Meanwhile preheat grill to high. Grill the tomatillos until charred on one side, about 3 minutes and grill onions and jalapeno, turning once, until crisp tender and slightly charred about 8 minutes. Finely chop the vegetables and transfer to a bowl. Stir in cilantro, lime juice, vinegar and sugar.
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