Roasted Tomatillo Salsa

Recipe from: EmilyStrikesAgain 
Servings: 1 1/2 cups

1 pound fresh tomatillo, husks discarded 
3 garlic cloves, unpeeled 
2 large jalapeno pepper 
1 yellow onion, quartered 
juice of 1 lime
1/2 cup chopped fresh cilantro 
2 tablespoons olive oil 
1/2 teaspoon sugar 
1/2 teaspoon salt 
1/2 teaspoon fresh ground pepper 

Heat oven to 500°F. 

Place tomatillos, garlic, jalapenos and onion in an ungreased baking pan. Cook, stirring once, until vegetables are charred, about 15 minutes. Set aside to cool. Remove stems (but not seeds) from peppers and discard. Peel garlic. 

Transfer ingredients to a food processor; process until coarsely chopped. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended. Salsa will keep, refrigerated, up to 4 days.