Roasted Tomatillo Salsa

1 lb tomatillos, husks removed
3-4 cloves garlic, unpeeled
1 small onion, peeled and quartered
1 jalapeno, cut in half lengthwise
butter spray
3/4 tsp salt
1/2 tsp pepper
1/2 C chopped cilantro
juice of 1 lime
1/4-1/3 C green onions, chopped

Pre-heat the oven to 500. Line a baking sheet with foil and set aside. Rinse the tomatillos well in cool water. Cut the stems and hard portions. Cut large ones in half. Combine the tomatillos, garlic, onion, and jalapeno on the baking sheet. Spray with butter spray 50 times and toss with your hands to make sure they are all well coated. Bake for 15 minutes. If the veggies havent charred turn on the broiler and cook for 3-5 minutes until skins begin to blacken. Remove from oven and allow to cool.

When the veggis have cooled, squeeze the skin of the garlic, releasing the soft roasted garlic clove in the jar of a blender or food processor. Add the remaining roasted vegetables and add salt, pepper, and lime juice. Process until the desired consistency is reached. Stir in the chopped cilantro and green onion.