Ingredients
2 pounds medium tomatillos (about 16), husks removed and halved2 large sweet onions, coarsely chopped (about 4 cups)2 serrano peppers, seeded and chopped6 garlic cloves, peeled and halved1/4 cup olive oil1/3 to 1/2 cup water1/2 cup chopped fresh cilantro2 tablespoons lime juice1 teaspoon salt
Preparation
Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.
