Roasted Tomatillo Salsa

• 2 pounds fresh tomatillos, husked and well rinsed
• 2 fresh jalapeno peppers
• 1 medium white onion, quartered
• 4 tablespoons olive oil
• 4 cloves garlic, unpeeled
• 1/2 cup loosely packed fresh cilantro leaves
• Juice of 1/2 lime
• Kosher salt

1. Preheat the oven to 450 degrees F.
2. Add the tomatillos to a baking sheet along with the jalapenos and onion wedges.
3. Toss with 1 tablespoon of the olive oil and roast about 7 minutes.
4. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes.
5. Set aside to cool.
6. Peel the garlic and remove the stems and seeds from the jalapenos.
7. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined.
8. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated.
9. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth.
10. At this point you can season with additional salt if desired.
11. Serve with chips or as a salsa for tacos and burritos.

fresh tomatillos, peppers, white onion, olive oil, garlic, cilantro, lime, kosher salt

Taken from www.foodnetwork.com/recipes/roasted-tomatillo-salsa.html (may not work)