1 lb tomatillos, chopped

1 dried chile de arbol [1] (minced or pulverized)

1 small onion

1 garlic clove

1 fistful chopped fresh cilantro

Olive oil to lightly coat ingredients

Juice of one small lime

Sea salt to taste

Combine all ingredients, except lime juice and salt, in a glass baking dish. Roast in oven until tomatillos have collapsed and onions are clear. Cool slightly, add lime juice and salt.