1 lb. fresh tomatillos (green tomatoes) whole
1/2 onion, cut up
8 sarrano peppers
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1 tbsp. fresh or bottled cilantro
1/4 tsp. cumin seed
1 tsp. bottled salad herbs, optional
1 to 2 tbsp. cooking oil

Heat oil in large heavy skillet. Add tomatoes, onions and peppers. Cook until brown on all sides (just scorched and soft.)

Put tomatoes, onions, peppers in blender. Add all other ingredients. Blend well. Store in glass jars in refrigerator. Great on meats. Also good dip.

Optional for dip: add 2 avocados to blender. Blend with all other ingredients.