Ingredients

• 2 pounds tomatillos, husked, washed, halved
• 2 jalepeno 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

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Instructions

1. 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.;