Salsa Verde
The first thing, here, is don't get too fussy about exact amounts of this or that. My recipes are more like guidelines, anyway. What you need: --10-15 Tomatillos. Cut into halves or thick slices (if they're big ones) and remove the stem cores. --2 Jalepeno peppers, stemmed and cut in half lengthwise. Don't remove the seeds and membranes. --2 Ancho peppers, stemmed and cut in strips lengthwise, so all outside surfaces can be exposed to heat (see step 1A below). Don't remove the seeds and membranes.* --2 Large Anaheim peppers, prepared the same way. --1/2 white or yellow onion, cut into 1" thick slices. (A handful of green onions would also work. A purple one might look cooler. Let me know how it goes.) --2-4 cloves of garlic --A handful of fresh cilantro, coarsely chopped. --Juice of 1 fresh lime. You can use the bottled stuff if it's all you can get. *This will give you a good "medium" to "medium hot" salsa. For a hott...