Ingredients: 12 Tomatillos, outer skin peeled (or canned, if you prefer) 4 Jalapeno peppers, deseeded and chopped 4 Serrano peppers, deseeded and chopped 1 Habanero pepper, deseeded and chopped (optional) 2 cloves of garlic, whole 1 Medium yellow onion, chopped 1/2 bunch cilantro, chopped (optional) 2 medium limes 1/8 cup white wine vinegar 1/2 cup Chicken broth Directions: Roast Tomatillos (see my Chile Verde recipe for pictures and instructions), put in a plastic wrap covered bowl, and set aside for 20 minutes.