Green salsa

15 or so tomatillos
2 sweet onions
2 or 3 hot peppers
1/2 tsp cumin
Salt to taste

Makes roughly 2 1/2 cups salsa.

Remove papery husks from tomatillos and cut into meduim size chunks. Remove stems, too. Cut up onions the same size as well as the peppers. Make sure to remove stems and seeds from peppers. Use caution when cutting peppers. Don't rub your eyes and consider using gloves.

Put all veggies in a Pyrex roasting pan. Broil in the oven. Stir occasionally. Continue until the veggies begin to blacken then remove.

Use a blender, wand mixer or Cuisinart to blend to a desired texture. I prefer it to be uniform and smooth. Salt to taste and add cumin. Eat.

Can be eaten with chips, put on tacos or put on chicken before cooking.  Or with a spoon. I don't know how well it stores or freezes as we rarely don't consume it all.

As always feel free to add and subtract veggies and/or seasonings to your own tastes.