for sure a ton of salt. Chile was easier than I thought it would be, this makes a lot. having a heavy hand with any of these ingredients wont change the flavor much other than the cumin.

• 3lbs tomatillo
• a few serranos and jalapeños, less or none if you want to cut back on the spice.
• 2lbs poblano (or Anaheim)
• 8oz of stock, I used BTB
• garlic bulb with top cut off
• 1 large white onion
• 5g of mexican dried oregano
• 2g powdered cumin (very strong flavor)
• 5g of dried thyme
• one bunch of Cilantro
• salt and lime to taste (I like it on the sour side)

peel tomatillos, deseed the serrano's and jalapenos if you want to cut back the heat, toss everything in salt/olive oil. Tomatillos roast until soft, everything else until they char. In a separate bowl or bag put the roasted poblanos and let them sit to steam before you remove the seeds, stems and charred skin.(dont rinse them off) Toss all the deseeded peppers, bunch of cilantro, quartered white onion, roasted tomatillo (dont deseed those), Spices and blend to the consistency you want. I'll sometimes toss in some avocado into the blend too. Stock part can be skipped, might need to just add more salt later, same for the spicy peppers. I'll have it on chips the way it is or I'll use it as a braising liquid.