• 6 tomatillos, husked and rinsed
• 1 head of garlic, with top cut off
• 1 red pepper
• 1 yellow pepper
• 1/2 cup minced onions
• 1 jalapeno, stemmed, seeded and minced
• Juice of one lemon
• Juice of one lime
• 2 tablespoons chopped cilantro

Place the tomatillo, garlic, and peppers on a baking sheet. Drizzle the vegetables with the remaining olive oil. Season with salt and pepper. Place the vegetables in the oven and roast for 15 to 20 minutes. Remove the vegetables from the oven.

Place the tomatillo in a food processor. Squeeze out the garlic cloves into the food processor. Peel, seed and dice the peppers. Place the peppers in the food processor.

Add the onions, jalapeno, juice of one lemon and one lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper.

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