Fresh tomatillo salsa

Ingredients

 * all quantities approximate
 * 8 to 16 tomatilloes depending
 * on size.
 * 12 chiles (2_serranos +
 * 2 _jalapenos + 8_piquins) i
 * typically use
 * the serranos and jalapenos
 * green and the piquins red.
 * 4 cloves garlic
 * 1 small onion, really small, or half
 * medium onion.
 * 1/2 tbsp salt
 * 1/4 cup cilantro

Directions
Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast "em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they"re done. [let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don"t lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] put roasted vegetables in food processor with: salt ½ teaspoon cilantro ¼ cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [this darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.]