12    Whole Chilies
1    Whole Chili, Jalapeno
3    Whole Tomatillos,Chopped
1/4 c  Onions, Green, Minced
2    Whole Garlic Clove, Raw,
-Minced
1/2 ts Salt
Black Pepper, To Taste
4    Sprigs Cilantro

Roast the chilis over a gas flame or under a broiler. Steam 10 minutes in a
paper bag to loosen skins, then peel them and remove stems. Discard seeds
and veins IF you want mild chili. Chop chilis coarsely. Husk the tomatillos
and parboil for 3 minutes. Then seed and chop them. Mix together all
ingredients. Taste. (have beer handy!)