2 pounds tomatillas, husked, washed, halved
2 jalapeño peppers
1 medium onion, halved
12 cloves garlic
1/4 cup chopped cilantro
3/4 cup vegetable stock
Salt and pepper to taste


Preheat oven to 425 º 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.


Yield: about 1 cup