2 1/2 quarts
1 pound tomatillos, husked, washed and halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut into quarters
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 small bunch fresh cilantro, leaves only
Zest and juice of 1 1/2 limes
Preheat the oven to 400 degrees F.
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Use immediately or pour into freezer bags, label and freeze.