Tomatillo Sauce

get a lot of tomatillos. I like the smaller ones with darker green husks. you'll probably need a little more than a pound. so: the "recipe" goes like this (I'm guessing at the measurements here):

tomatillos
3-5 jalapenos
2-4 cloves garlic
3/4 tsp salt
3/4 tsp black pepper
dash cumin
dash sage
1/5 bunch cilantro, leafy parts only.

peel off the leafy junk from the tomatillos, and place them in boiling water for about a minute and a half. meanwhile, wash your other produce.
make your temperature 350°.
on a pan that will not drain (cookie sheet with raised edges, casserole pan, etc.), place your tomatillos and the jalapenos. let them roast until the jalapenos start to blacken. if you want you can throw the garlic on the pan, too.

toss everything into a blender or food processor and liquefy.

eat. it's freakin' good.