1 1/2 lb. fresh tomatillos, husks removed
6 fresh Jalapeno chilies
6 fresh Habanero chilies
6 fresh Serrano chilies
3 fresh Poblano chilies
3 fresh red Fresno chilies
3 fresh Guero chilies
3 fresh Anaheim green chilies
1 small (sweet) onion, chopped
3 garlic cloves, minced
2 tbsp. lemon (or lime) juice
1 tsp. salt
1/3 cup apple cider vinegar

Remove all stems. Boil tomatillos for about 10 minutes. Drain and allow to cool.

Split all chilies (remove seeds from Poblano chilies only) and arrange evenly on a cookie sheet. Broil in oven for about 10 to 15 minutes or until skin starts to blacken.

In a blender combine vinegar, lemon juice, salt & garlic then puree. Add remaining ingredients and chop to desired consistency.

Cover with Saran or plastic wrap and refrigerate. Allow salsa to sit for about 8 hours to allow flavors to blend.

NOTES:

 • Removing seeds will make salsa a little milder.
 • Using fresh ingredients makes all the difference between a good salsa and an outstanding salsa.
 • Much lower in sodium than "store bought" salsas.

Makes about 6 cups (48 oz.) salsa.

Submitted by: Mark Billington