Green Chile Sauce

• 7 tomatillos, husked and rinsed
• 2 poblano chiles, coarsely chopped
• 2 jalapeno chiles, chopped
• 1 small red onion, chopped
• 3 cloves garlic
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 1 tablespoon honey

1. Preheat the oven to 400F.
2. Toss the tomatillos, poblanos, jalapenos, onion, and garlic in the oil on a baking sheet and season with salt and pepper.
3. Roast, turning once, until the vegetables are golden brown and soft, 20 to 30 minutes.
4. Let cool slightly.
5. Transfer to a food processor and process with the cilantro, adding a little water if necessary to adjust the consistency, until pureed.
6. Season with the honey and additional salt and pepper if needed.
7. The sauce can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
8. Heat gently before serving.

poblano chiles, jalapeno chiles, red onion, garlic, canola oil, kosher salt, fresh cilantro, honey

Taken from www.epicurious.com/recipes/food/views/green-chile-sauce-382866 (may not work)