1½ pounds tomatillos, husked and quartered
1 medium yellow onion, peeled and quartered
2 jalapeños, stemmed, quartered lengthwise, and partially seeded
3 poblano peppers, stemmed, halved lengthwise, and seeded
5 garlic cloves, peeled
2 tablespoons olive oil
1 cup cilantro leaves
Juice of 1 lime
Preheat the oven to 425°F.
Place the tomatillos, onion, jalapeños, poblanos, and garlic on a sheet pan.
Drizzle on the olive oil and sprinkle with salt. Toss to coat.
Place the pan in the oven and roast until everything is soft and starting to brown, 15 to 17 minutes. Let cool for 20 minutes.
Place the contents of the pan in a food processor
Then add the cilantro and lime juice.
Pulse a few times, just until everything is evenly broken up but still very chunky.
Taste and adjust the salt!
Courtesy of The Pioneer Woman Cooks Cookbook