• 2 lbs fresh tomatillos, husked and well rinsed
• 2 fresh jalapeno peppers, sliced in half and seeded
• 1 medium white onion, sliced
• 1 Tbs olive oil
• 4 cloves garlic, peeled
• 0.5 C loosely packed fresh cilantro leaves
• 0.5 lime, juiced
• 0.5 tsp salt

Preheat oven to 450F.

Line a baking sheet with foil (cleanup is a pain otherwise). Slice tomatillos in half and add to the baking sheet cut side down. Also add the jalapenos and onions. Toss with 1 Tbs olive oil and roast until lightly charred, checking often to remove blackened items. Near the end add the garlic to soften. Set aside to cool.

Use a food processor to thoroughly process the vegetable mixture. Add the cilantro, lime juice, and salt until thoroughly incorporated. Salsa is better after overnight refridgeration.

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