Roasted Tomatillo Salsa Verde

by Katie Johnstonbaugh of    
1/4 c olive oil
1 pound tomatillos, husks removed
1 medium onion
1 pablano pepper, stem and seeds removed
1 jalepeno (or more to taste)
2 cloves garlic, peeled
1/2 c. fresh cilantro
1/2 t. salt
1/2 t. sugar
1/4 t. cumin
dash of pepper
Cut tomatillos, onions, pablano and jalepeno in half.  Drizzle olive oil over lined baking sheet.  Place all vegetables cut side down on sheet and smoosh around in oil.  Place in oven on top rack for 20 minutes or until tops begin to brown and veggies appear softened and roasted.  Throw all into a food processor and and cilantro and next four ingredients.  Process until smooth about a minute.