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Fresh Tomatillo Salsa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRESH TOMATILLO SALSA
 Categories: Appetizers, Mexican
      Yield: 1 Servings
 
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      8    To 16 Tomatilloes depending
           On size.
     12    Chiles (2_Serranos +
      2    _Jalapenos + 8_Piquins) I
           Typically use
           The serranos and jalapenos
           Green and the piquins red.
      4    Cloves Garlic
      1 sm Onion, really small, or half
           Medium onion.
    1/2 ts Salt
    1/4 c  Cilantro
 
  Roast above ingredients in a[n oil-free] cast iron pan, turning
  occasionally.  Leave husks on tomatillos while you roast 'em. The
  husks will be nicely blackened, the skins translucent, and the fruits
  soft when they're done.  [Let me add: the goal is to blacken the skin
  while doing the least tomatillo-exploding that you can. That way they
  don't lose juice into the pan, that burns and smells sometimes. That
  means moving 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. [This darkens it up a bit, and mellows the flavors.  It
  tastes too raw otherwise.] Source: Actually, my husband is the
  green-salsa preparer, so I sent him e-mail at work, requesting the
  recipe. Here's the (slightly edited) reply
 
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