Tomatillo Sauce

• 1 pound tomatillos, husked and rinsed
• 3 cloves garlic, unpeeled
• 1 Anaheim chile, seeded, deveined
• 1 white onion, quartered
• 1/2 jalapeno chile, seeded, deveined
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt, plus more for sprinkling
• 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
• Juice from 1/2 lime

1. Preheat the oven to 350 degrees F.
2. Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet.
3. Toss the vegetables with the oil, salt and pepper.
4. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
5. Let the vegetables cool slightly.
6. Peel the garlic and transfer all the ingredients to a blender.
7. Blend until smooth, about 1 minute.
8. Add the lime juice and sprinkle with more salt and pepper.
9. The tomatillo sauce can be made 1 day ahead, covered and chilled.

garlic, anaheim chile, white onion, jalapeno chile, extravirgin olive oil, salt, freshly ground black pepper, lime

Taken from www.foodnetwork.com/recipes/melissa-darabian/tomatillo-sauce-recipe.html (may not work)