Tomatilla salsa
(This recipe was found on the Inernet: http://www.fatfree.com/recipes).
Tomatillas 8 to 16 depending on size.
Chiles 2 Serranos + 2 Jalapenos + 8 Piquins
(or different varieties of chiles).
Garlic 4 Cloves
Onion 1 really small onion, or half a medium onion.
Roast above ingredients in an oil-free cast iron pan, turning
occasionally. Leave husks on tomatilla while you roast The
husks will be nicely blackened, the skins translucent, and the
fruits soft when they're done. Move them around the pan as they roast.
Put roasted vegetables in food processor with:
Salt 1/2 Teaspoon
Cilantro 1/4 Cup
and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes to
darkens it up a bit, and mellow the flavors.