Ingredients

2 fresh Poblano chiles, roasted over a flame, peeled and
diced
2 fresh Anaheim chiles, roasted over a flame, peeled and diced
1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
1/2 pound fresh tomatillos, cut into quarters
1/2 pound roasted tomatillos, cut in halves
Salt to taste (Mexican sea salt preferred)
1/2 cup cold water
1/2 cup white onion, chopped
1/3 cup cilantro, chopped

Directions

Combine all chiles and tomatillos
in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and

stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of
pectin and salsa can gel). Check seasoning.