• Clean and rinse all the fresh vegetables in cool water.
• Chiles will vary in their heat, I always recommend to add just one chile at first, and then add more to raise the heat level as you go. Taste a little piece of the pepper to check the spiciness of each pepper.
• For the tomatillos, just peel off the thin papery husk and stem. Wash in cool water, and dry.
• There are 3 ways to cook the veggies, grill, oven roast, or cook on the stovetop. First, pick a method to cook the vegetables, this adds flavor. I prefer outdoor grilling, but that isn't always possible with the weather!

Outdoor Fire Grilled Method

• Set the whole chiles, tomatoes, tomatillos, peeled onion sliced in half, and peeled garlic either directly on the grill grate or a stainless grill tray over a hot grill.
• Keep turning all the vegetables to get grill marks on all sides. This will take about 6-8 minutes. Allow the vegetables to blacken in spots before turning, and remove off heat to a platter once they begin to soften to cool.

Oven Roasted Broil Method

• Adjust the oven rack to about 5 inches below the broiler heating element. Turn on the broiler. Place the whole chiles, tomatoes cut in half, tomatillos cut in half, onion peeled and cut in half, and peeled garlic cloves directly on a large rimmed sheet pan.
• Roast under the broiler in a 425-degree F oven for 10-15 minutes. (I recommend not using a foil lining on the pan as the acid in tomatoes reacts with foil and can affect the flavor!) Allow the vegetables to darken and blister in spots, check the pan and rotate half way through, then remove the baking sheet pan from the oven to cool.

Stovetop Grill Pan Method

• Heat a cast iron grill pan or cast iron skillet over medium-high heat and sear the tomato halves, whole chiles, peeled garlic cloves, onion halves, and tomatillo halves until dark spots and blisters appear. This adds a lot of flavor and cooks the ingredients. This process goes quickly, and can be done in just about 5 minutes, be careful not to burn the garlic.
• Remove stems and seeds from the chiles (and skins if you use Hatch chiles as the skins are very tough and not edible), and don’t rinse them!
• Add all the vegetables, pan juices, and sea salt into a food processor fitted with a steel metal blade, chop on a cutting board, or grind in a molcajete.

  Pulse and blend until chunky and use the chopped mix and blender juices in your salsa. 
• Serve roasted tomatillo salsa in a bowl with tortilla chips, on tacos, carnitas, or with chicken quesadillas. It can be at room temperature or chilled from the refrigerator.
• Store leftovers in an airtight container in the fridge and use within 5 days.
• Optional: Add some chopped cilantro and fresh lime juice for additional flavor! Pulse until the cilantro is chopped. The cilantro and lime juice add great authentic flavors!