Zesty Salsa Verde

• 2 pounds medium tomatillos (about 16), husks removed and halved
• 2 large sweet onions, coarsely chopped (about 4 cups)
• 2 serrano peppers, seeded and chopped
• 6 garlic cloves, peeled and halved
• 1/4 cup olive oil
• 1/3 to 1/2 cup water
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon salt

1. Preheat oven to 425u0b0. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
2. Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.
3. Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

sweet onions, serrano peppers, garlic, olive oil, water, fresh cilantro, lime juice, salt

Taken from www.tasteofhome.com/recipes/zesty-salsa-verde/ (may not work)