Tomatillo Salsa Verde

Ingredients:

• 3 lbs of fresh Tomatillos
• 3 Serrano Chile Pepper
• 3 large Anaheim Chile Pepper
• 1 head of fresh Garlic split into cloves with skins left on.
• 2 medium Onions
• 30 sprigs of fresh Cilantro
• 1 Tablespoon of Salt

Preparation:

Ready a deep baking pan. Spread a little oil over the surface.

Warm the oven in preparation of roasting the ingredients under the broiler.

Peel the husks, if they are present, from the Tomatillos and wash away the Tomatillos' natural waxy coating.

Place the whole Tomatillos on the baking pan.

Place the whole Serrano and Anaheim Peppers on the baking pan.

Place the Garlic cloves, still in their skins, on the baking pan.

Peel the onion, cut it into four thick slices. Place the slices of Onion on the baking pan.

Place the baking pan under the broiler and roast the ingredients for approximately 5 minutes.

When the ingredients have browned turn each item over and continued roasting for an additional 5 minutes.

Remove the pan from the oven and let the ingredients cool.

Peel the shells off the Garlic.

Pull the stems from the Peppers and discard them.

Place everything in a food processor, and chop or grind to a coarse consistency.

Refrigerate the contents so they will chill while the flavors blend. Serve while fresh.