Roasted Vegetable Sauce

• 2 pounds tomatillos, husked, washed, halved
• 2 jalepeno peppers, seeded (use rubber gloves)
• 1 medium onions, halved
• 12 cloves garlic
• 1/4 cup chopped cilantro
• 3/4 cup vegetable stock
• Salt and pepper to taste

1. Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer.
2. Roast until soft and golden brown, 20 minutes.
3. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree.
4. Serve warm or at room temperature, with refried beans.

jalepeno peppers, onions, garlic, cilantro, vegetable stock, salt

Taken from www.foodnetwork.com/recipes/roasted-vegetable-sauce-recipe.html (may not work)