Teardrops n Tiny Travel Trailers

6 Serrano peppers
6 medium tomatillos, quartered
1/2 medium onion, quartered
1/2 cup chopped cilantro
4 cloves garlic, peeled
salt

Roast the peppers, tomatillos, onion and garlic until they are soft. Put everything plus the salt and cilantro in a food processor and blend on low until the mixture is fairly smooth. If it is too thick, add some water.

This recipe is fairly hot. You can adjust the heat by adding or removing Serrano peppers. These peppers are about 2 to 3 times hotter than Jalapeño peppers, so take care.

Refrigerate when not using. Makes about 28 oz. of salsa.

Loads of garlic and chilli

sounds good!