1 pound tomatillos, papery husks removed, rinsed
1 white onion, sliced
4 cloves garlic, peeled
2 jalapenos, halved and seeded
2 teaspoons ground cumin
1 teaspoon sea salt
1/2 cup cilantro leaves
1/2 lime, juiced
1. Preheat oven to 400 degrees F.
2. Cut tomatillos in half and put on parchment-lined baking sheet with the onion, garlic, and jalapenos. Rub with a little olive oil and season with sea salt and pepper. Roast for about 15 minutes, until the vegetables are tender.
3. Transfer roasted vegetables and their juices to a food processor or blender. Add cumin, salt, cilantro, and lime juice and pulse until well combined. Taste and adjust if necessary.