Pre-heat your oven to 425 degrees.

Line a rimmed cookie sheet with foil and lay out the tomatillos and half the garlic and onions on it. Roast for 10 to 15 minutes.

When it's roasted and cooled down enough to handle, squeeze the garlic out of their skins and pour the whole roasted mess (tomatillos, garlic and onions) into a blender. Add the rest of the raw garlic, the other half of the onion, a handful of cilantro, a pinch of salt, some jalapeno and a bit of lime juice. Blend until it's all combined and taste. It might need a pinch of sugar to balance the tartness.

Delicious (and it just gets better after it sits for a little while) on burritos or chips.