Salsa Verde

Recipe from: Jack Schidt

4 good sized poblanos
half a white onion (the other half)
4 cloves garlic
2 Haas avocados
4 tomatillos
pinch of toasted cumin
1 tsp toasted oregano
half cup fresh cilantro
juice of 1 lime

Roast the poblanos so the skins are charred and blistering, preferably over flame.  Let sit in a paper bag for 15 or 20 minutes.  Peel and de-seed them and set aside.  Steam the tomatillos for a few minutes and place them, along with the rest of the ingredients in a food processor and puree.  Pour into a bowl and let sit for a while.

<u>Variation</u>:
To make hot Salsa Verde, same as above but use New Mexico Big Jim Chiles instead of poblanos and skip the avocado. I added a diced serrano as well.