1 1/2 pounds fresh tomatillos (husks removed and tomatillos washed)
2 medium to large jalapenos - tops removed and cut in half (may seed for less heat)
3 large cloves of garlic, cut in half
1 cup roughly chopped sweet onion
1/2 cup tightly packed fresh cilantro
2 tsp. ground cumin
1 tsp. salt
Juice of 1/2 lime
Heat broiler in oven and move oven rack to its highest position. Line a metal pan (1/2 inch deep) with foil. Place tomatillos on pan. Cut large ones in half. Add garlic and jalapenos to the pan. Roast veggies for 10 minutes, turning once or twice to char the veggies. Tomatillos may pop, but they should not be too soft.
Meanwhile chop onion and place onion and cilantro in the food processor. Process slightly. Add cumin, salt and lime juice. When tomatillos are charred, put them, the garlic and jalapeno, along with any juices in the pan, directly into the food processor. Food will be hot, so be careful not to splatter.
Process tomatillos until well chopped, but still a bit chunky. Scrape down side of the food processor bowl and process a few more turns. Taste and adjust salsa/sauce for taste.
Pour green sauce into a bowl and use either as salsa or as a sauce for enchiladas. You can also freeze this after it cools down. Salsa/sauce can be made 24 hours ahead of time and will keep in the fridge for about 3 or 4 days. I would freeze it if you plan to keep it longer than that.
Easy to make (takes about 15 minutes total) and tastes delicious, almost sweet, depending upon the sweetness of the tomatillos.