Tomatillo Sauce 2

Preheat the oven to 350 degrees.
On a parchment-lined baking sheet, roast the tomatillos for 30 minutes,
or until very soft but not split. Coarsely chop them.
In a large saucepan, combine the tomatillos, onion, vegetable stock,
garlic,
chili, vinegar, cumin, and sugar. Bring to a boil. Reduce the heat and
simmer,
covered, for 20 minutes. Add the chopped cilantro, and transfer to a
blender or food processor. Puree until smooth. Season to taste with
salt.