Chili Verde Sauce - cooking recipe

Ingredients

12 tomatillos, cleaned and halved
3 large onions, cubed in large chunks
12 garlic cloves
4 large jalapenos, stems removed and halved (kept the seeds for heat)
3 cups chicken stock
3 tablespoons olive oil
1 cup cilantro (stems and leaves)
salt and pepper

Preparation

Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
Sprinkle with olive oil, salt and pepper.
Roast for 1 1/2 hours at 400 degrees.
Remove from oven and cool for 15 minutes.
Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.
Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.