Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          ---           --------------ALL QUANTITIES
                         APPROXIMATE-------------------------
   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       small          Onion, really small, or half
                        Medium onion.
     1/2   ts           Salt
     1/4   c            Cilantro

Preparation:

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 edite