Makes about a quart.
Place in a roasting pan, the tomatillos, onion chopped in half, jalapeños, garlic and roast at 400 degrees for ten minutes, rotate tomatillos half way through to cook evenly. I coat with a little olive oil to enhance the roasting.
Blend together in a food processor, all the above. Add one clove of raw garlic to get more bite. Then add a little bit of sugar to reduce acidity or wait a day. Epazote is like a mix of Oregano and a petrochemical product, it's not for everyone but it does give that authentic Mexican flavor I grew up on. If your limes have been in the fridge pop into a microwave for 12 secs to get them softer and easier to juice. Place mixture in a quart Mason jar.
Serve with chips or use for Enchiladas Suizas. To make chips; cut tortillas into quarters, brush with oil, bake in oven, 375 for around 8 minutes
