Dan's Tomatillo Salsa

Ingredients:

• Tomatillos (3 lbs)
• 6-8 jalapenos
• 8-10 cloves of garlic
• One large onion.
• 3-5 habaneros
• 1/2 finely chopped cilantro
• 1 lemon
• Lot of salt
• Tablespoon vinegar

1. Roast garlic cloves (with skin still on) and habaneros wrapped in aluminum foil in the oven under broiler for 7 minutes.
2. Remove skin from garlic.
3. Dump tomatillos, onion, jalapenos in a steamer with just a little water (everything else contributes liquid)
4. Steam 10 to 15 minutes til soft
5. Dump steamy stuff (along with liquid at bottom of seamer), garlic, juice from lemon, salt, vinegar, and cilantro into blender.
6. Blend til smooth -- remove half for baby bear salsa.
7. Add habaneros, blend til smooth -- this is the papa bear salsa.

The recipe has also evolved as follows:

We now steam everything and pour the water from the steaming into the blender along with the ingredients. We found this provides a richer flavor and the char wasn't showing up in the flavor base anyway.

If you wish to use cilantro, we put 6 or 7 strands in the steaming water. Then at the end, we throw the strands away and just use the water. We didn't like the texture of chopped cilantro.

We've actually found that we like the salsa better without cilantro. So I didn't include this in the current recipe. Dan says: "Let me know if you have any questions. It's highly improvisable so everything is optional and any substitutions are fine."