OK. I'm going to provide you one of my secret recipes. Don't spread it around. This salsa makes others look sad. It's not blazing hot, but it is delicious!

Needed:

Food Processor

Dried chili peppers: 1 each Ancho, Pasilla and Mulato (Chosen to be mild, if you want hotter salsa, pick hotter peppers)

5 large tomatillos

1 Jalapeno pepper, cored without seeds

3 cloves garlic

1 medium-sized white onion

1 teaspoon salt

Instructions:

1 - with the dried Ancho, Pasilla and Mulato peppers, remove the stems and seeds, and boil for twenty minutes in a pint of water.

2 - once boiled, put the now hydrated peppers into your food processor with 1/2 cup of the water they were boiled in

3 - run food processor and make sure the peppers are well shredded, set aside

4 - heat oven to 450 (232.2 C)

5 - cover a cookie sheet with foil

6 - cut tomatillos in half and put on foil, cut side down. Also place Jalapeno and garlic on foil

7 - roast tomatillos, pepper and garlic in the oven for 15 minutes

8 - quarter the onion and place in the food processor

9 - Add 2 tablespoons of the Ancho, Pasilla and Mulato mix to the food processor, save the rest.

10- Add salt, roasted tomatillos, garlic, Jalapenos, and drippings from the cookie sheet to the food processor.

11- Run the food processor, and you're done.

This recipe has a citrus, smoky flavor with modest heat. If you want more heat, pick hotter peppers, like Serranos or hot Jalapenos. This recipe works well at a Super Bowl party where not everyone wants a fiery salsa.

The additional pepper mixture that I haven't used will be in my next batch of chili.