INGREDIENTS

1 1/2 lbs.  Tomatillos , husked and rinsed 
1 1/4 chopped White Onions  
4 cloves  Garlic , peeled 
3  Jalapeno Peppers , stemmed 
3 Tbsp.  Vegetable Oil  
1/2 cup  Cilantro Leaves, coarsely chopped 
 Salt and Pepper to taste  

DIRECTIONS

1.) Preheat oven to 450 degrees F. In a bowl, toss together tomatillos, onions, garlic, chilies, oil, salt and pepper. Transfer to a small baking dish. Roast for 45 minutes. Remove and let cool.

2.) Place cooled mixture in processor and pulse blend until coarsely processed. Season to taste with salt.

3.) *Shelf Life: 4 days. Makes about 3 cups.

4.) NOTE: SALSA VERDE may be substituted with the following recipe: 3 7oz. cans Salsa Verde (Tomatillo salsa); 1/2 cup Cilantro Leaves; 3-4 Jalapeño Chilies, stemmed

5.) Place in processor. Process until well combined.