4-5 tomatillos, shelled and halved
1-2 anahimen peppers, seeded and halved length wise
1 jalapeño, seeded (optional) and halved length wise
1 yellow onion, peeled and quartered
5 cloves of garlic, left in their skin
1 bunch cilantro
juice from 2 limes
salt and pepper
1/2 tsp. dried oregano
Pinch of allspice
2 cups chicken stock
1/4 cup olive oil
Pre-heat oven to 425
Using a large rimmed baking dish, arrange the tomatillos, peppers, onion and garlic cloves. Evenly coat with about 1/4 cup olive oil and season with salt and pepper, roast until the skin on the peppers begins to blister and turn a dark brown - about 20 minutes.
When cool enough to handle, peel off and discard the waxy skin from the body of the anaheim pepper.
Transfer all contents of the pan (including juices!) to a bender. Add in the all remaining ingredients and blend on high till smooth and evenly combined
Pour the freshly blended salsa into a sauce pan. Reduce the mixture over a low flame for about 30 minutes, stirring when necessary.
Remove from heat and transfer into preferred containers - can be sealed and stored in refrigerator for several months.