Roasted Tomatillo Salsa

• 1 lb tomatillo, husks discarded
• 3 garlic cloves, unpeeled
• 2 large jalapeno peppers
• 1 yellow onion, quartered
• 1 lime, juice of
• 12 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 12 teaspoon sugar
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper

1. Heat oven to 500F
2. Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
3. Cook, stirring once, until vegetables are charred,.
4. about 15 minutes; set aside to cool.
5. Remove stems (but not seeds) from peppers; discard.
6. Peel garlic.
7. Transfer ingredients to a food processor; process until coarsely chopped.
8. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
9. Salsa will keep, refrigerated, up to 4 days.

garlic, jalapeno peppers, yellow onion, lime, fresh cilantro, olive oil, sugar, salt, ground pepper

Taken from www.food.com/recipe/roasted-tomatillo-salsa-310042 (may not work)