1 lb tomatillos, husked
1 white onion
4 garlic cloves
2 tsp ground cumin
1 tsp salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Preheat the oven to 400*. Roast tomatillos, onion, garlic, and jalapenos for 12-15 minutes.
Transfer the roasted vegetables and any juices to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse the mixture until it is well combined but still chunky.
I always double or triple what the recipe call for if I am making chicken enchiladas.