Roasted Tomatillo Salsa

Serve with chips or as a great sauce for fish, chicken, or shrimp. From The Chicago Tribune

• Ready In: 35 mins
• Yields: 1 1/2 cups

Ingredients

• 1  lb  tomatillo, husks discarded
• 3  garlic cloves, unpeeled
• 2  large  jalapeno peppers
• 1  yellow onion, quartered
• 1  lime, juice of
• 1⁄2 cup fresh cilantro, chopped
• 2  tablespoons olive oil
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper

Directions

1. Heat oven to 500°F
2. Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
3. Cook, stirring once, until vegetables are charred,. about 15 minutes; set aside to cool.
4. Remove stems (but not seeds) from peppers; discard.
5. Peel garlic.
6. Transfer ingredients to a food processor; process until coarsely chopped.
7. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
8. Salsa will keep, refrigerated, up to 4 days.