roasted tomatillo salsa

preheat oven to 375.

combine in a large roasting pan, large enough that contents fit loosely:

1.5 lbs tomatillos, cut in half
6-10 cloves garlic, smashed and peeled
3-5 jalapenos, sliced in half, deveined, deseeded
1 poblano chiles, quarterted, deveined, deseeded
1 lg. carrot, peeled and cut into quarter-inch lengths
1-2 onions, peeled and cut into quarters
enough oil to lubricate slightly (olive, sunflower, etc)
several bay leaves, torn in half if large
salt to taste
freshly ground black pepper to taste

Roast in the oven for 40 minutes or more, until the vegetables are softened but have not yet become mush. Pour everything into a blender or food processor and puree until smooth but not destroyed (you should have nice bright pieces of orange carrot in it). Pour this into a dish and add to taste:

fresh lime juice
chopped cilantro
ground cumin
salt
fresh ground black pepper

Mix well, cover and refrigerate for at least one hour, preferably overnight.