2 lbs tomatillos
1 small anaheim pepper cut in half
3 habanero peppers
2 jalapeno peppers cut in half
2 garlic cloves
1 small bunch cilantro
1 small white onion peeled & quartered
Remove the husks from the tomatillos , rinse and pat dry. Place them on a broiler pan covered with foil. Broil them until they are blackened and charred, about 10 minutes then turn them over and repeat for the other side. Place the tomatillo's in a strainer with a bowl underneath to catch the juice. Refrigerate for about 1/2 hour. Discard the juice
Put the tomatillos in a food processor along with the chili’s, cilantro, garlic and onion and mix until blended but leave it chunky. Refrigerate.