Roasted Salsa Verde

2 pints tomatillos (about 1 pound), papery skins removed, quartered
2 jalapenos, seeded and chopped
? small onion, chopped
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
Salt and pepper


Heat oven to 425. Lightly oil a rimmed baking sheet.

Put tomatillo quarters in medium bowl with jalapenos and onion. Add oil and toss to coat. Arrange in a single layer on baking sheet.

Roast 15 minutes until the tomatillos are soft. Combine roasted vegetables and cilantro in food processor and pulse to make a rough puree. Add lime juice, salt and pepper to taste. Adjust seasonings to taste.

from The Roasted Vegetable.