Green Salsa

For Erika:

Okay. This isn't precise. Perhaps J will take over and fill in exact amounts. Short of that, here's what we do:

1 white onion, sliced,
a jalapeno or two, washed
a couple Anaheim peppers, washed
a couple Serrano peppers, washed
~1 lb tomatillos, washed and cored, paper removed
garlic cloves

Place all ingredients, as is, onto a foil lined cookie sheet under the broiler. Turn veggies over as their skins crackle and brown (this is supposed to happen). When skins appear more brown than not, start removing veggies from oven (this happens at varying times). The garlic is often done first of all the game.

Place onion, tomatillo and peeled garlic into a blender. Peel and core all peppers and chilies and also place in blender. Blend.

Add a bunch of cilantro leaves.
Salt to taste.
Also, I like to add an avocado. So awesome.

Blend until smooth. Enjoy.

I hope that was everything.

Oh wait... add a few shakes of cumin. Cumin makes everything better.

You can eat it warm or refrigerate and eat cold. This also makes an amazing sauce for chicken enchiladas. Great for tacos and chili verde burritos (of course).