Recipe: Roasted Tomatilla Salsa

Tomatillos (peeled, washed and quartered)

Medium Onion (peeled cut into large dice)

Serrano Chili (cut in half, cleaned with ribs and seeds removed)

Pasilla Pepper (cleaned with ribs and seeds removed cut into large dice)

Garlic Cloves (peeled) 1/4 Cup Olive Oil

Sprigs Cilantro

Kosher Salt

Fresh Ground Black Pepper

Lime (optional)