Ingredients :
3 pounds tomatillos, husks and stems removed
1 onion, chopped (I used a Vidalia but any white or yellow onion will do)
2 jalapeno peppers, seeds removed
2 serrano chiles, seeds removed
4 garlic cloves, peeled
1 cup packed chopped cilantro
2/3 cup fresh lime juice
2 1/2 tsp kosher salt
Preheat oven to 500 degrees. Place tomatillos, onion, chiles, and garlic on a sheet pan. Roast for 15-20 minutes until vegetables are blackened, limp, and oozing. Place vegetables, pan juices, and cilantro in a food processor or blender and puree until smooth. Pour back into the pot and add lime juice and salt. Adjust seasoning with more lime juice or salt to taste.
