Preheat oven to 425 degrees.

• Remove outer skin or husk from tomatillos, wash and cut in half, place in a large bowl.
• Cut one of the jalapeno peppers in half and remove the seeds place in bowl leave second pepper whole. Remove skin from onion, cut off ends, and quarter add to the bowl. Remove skin from garlic cloves add to bowl with other ingredients, drizzle all the vegetables with olive oil, and spread on a baking sheet.
• Bake at 425° for 30 minutes. Remove from oven and let cool.
• Remove stem from the one whole roasted jalapeno pepper. Add cooled roasted vegetables to your blender or food processor, making sure to get all the juice from the pan.
• Add cilantro, juice from 2 limes, cumin, salt, and sugar to food processor. Process on pulse for about 1 minute or until everything is completely chopped, being careful not to over process.
• Store in a glass quart jar in refrigerator for up to two weeks or eat immediately!