Instructions: Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Put in a ziplock bag or brown paper bag and close. Let sit about 10 minutes then peel under water. Remove seeds. Chop finely. Chop tomatoes finely. Dice onion finely. Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Let cool, drain and chop finely. Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste.

Variations: Use a blend of hot peppers (jalapenos, Thai.). If you remove the seeds after toasting the peppers, they wont be as hot. In general, the smaller the chile, the hotter it is.

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