1 LB Tomatillos, husks removed, rinsed and quartered
1/2 Onion, sliced
1 TBSP Oil
2 oz. Mild Chilis
1 TBSP Fresh Garlic (3 cloves)
3/4 cup Chicken broth or water
Salt and pepper to taste
Small bunch of cilantro (less than 1/4 cup)
Roast tomatillos and onions in oil in oven preheated to 400 F for 30 minutes or until browned. Remove from heat and allow to cool slightly. Process roasted vegetables and remaining ingredients (except cilantro) in a Blendtec until smooth. Then add cilantro and pulse a few times.
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