Contributed by Carol Nield
1# tomatillos, husked
1 white onion, peeled, sliced, quartered
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Preheat oven to 400. on a baking sheet, roast tomatillos, onion, garlic and jalapenos for 12-15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice and pulse mixture till well combined but still chunky.
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