1 ½ lbs tomatillos, husked
1 small onion, peeled and sliced
4 garlic cloves, whole
2 – 3 TBSP olive oil
1 roasted whole green Anaheim chile, skinned and seeded
½ cup cilantro, chopped
1/8 tsp salt (optional)
¼ lime (optional)
Preheat oven to 400º F. On a baking tray, roast tomatillos, onion and garlic in a few tablespoons of olive oil for 30 - 40 minutes or until they are soft and caramelized. Roast chile separately on the stovetop or at a higher temperature in the oven (or use a canned whole green chile).
After the roasted vegetables have cooled, put them, along with their juices in a food processor. Add the chile and cilantro. Pulse mixture until well combined but still chunky. Taste for seasonings, and add salt and lime to your liking.