Ingredients

Instructions

  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.