2 pounds tomatillos, husked, washed, halved
2 jalapeno peppers, seeded (use rubber gloves)
1 medium onions, halved
12 cloves garlic
1/4 cup chopped cilantro
3/4 cup vegetable stock
Salt and pepper to taste
Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.
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