1 pound tomatillos, husked and rinsed
1 jalapeño, split down the middle
1 small spanish onion, sliced
4 garlic cloves
extra virgin olive oil
1/2 tablespoon kosher salt
½ bunch fresh cilantro
2 limes, juice only
Preheat oven to 375 degrees F.
On a roasting tray, arrange tomatillos, jalapeño, onion and garlic. Drizzle with a 3-count of oil (about 3 tablespoons) and season with salt
Roast for 10-12 minutes, until tomatillos are tender and slightly blistered.
Put the cooked vegetables in a blender with the cilantro and lime juice.
Pour in oil and process until you have a smooth puree (be careful when you process the hot vegetables in the blender; hold down the lid with a kitchen towel over the top). Taste and, if desired, adjust the seasoning with extra lime juice or salt according to preference.