Tomatillo Salsa

• 8 whole Tomatillos, Husked
• 2 whole Poblano Chile Peppers
• 2 whole Jalapeno Peppers, With Or Without Seeds Depending On How Much Heat You Want
• 3 whole Serrano Chile Peppers
• 1 whole Medium Onion
• 2 cloves Garlic
• 1/2 cups Fresh Cilantro
• 1/4 teaspoons White Sugar
• 1 Tablespoon Lime Juice
• 1 teaspoon Salt

1. Take tomatillos and take the core out, cut in half.
2. Cut the poblanos in half, and the jalapenos.
3. You can decide if you would like the seeds left in or not; for heat, I left the seeds in just one side of the halves.
4. Just cut off the top of the serrano peppers and leave them whole.
5. Place on a cookie sheet in the oven under high broil.
6. Let the peppers get nice and charred and juicy.
7. Cut onions into chunks.
8. Take peppers, onion, garlic, cilantro, sugar, lime juice and throw into a food processor.
9. Process until desired smoothness.
10. Pour in a bowl and stir in a teaspoon of salt.
11. Serve with tortilla chips, tacos, and burritos.

peppers, peppers, serrano chile peppers, onion, garlic, fresh cilantro, white sugar, lime juice, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tomatillo-salsa-2/ (may not work)