Tomatillo Salsa

I was asked to make this for work for out Cinco De Mayo party tomorrow. I was pretty nervous to make it cause I don't cook a lot with peppers, but I must say I impressed myself. It turned out pretty darn good. Here is what you need:

• 8 Tomatillos, husked
• 3 Serrano Chilies with seeds
• 2 Jalapenos (leave just one half of one with seeds still in it unless you want more heat)
• 2 Pablano or Pasilla Chile peppers (I took seeds out but I could have left them in)
• 1 medium onion
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1/4 tsp. sugar
• 1 T. lime juice
• 1 tsp. salt

Take tomatillos and take the core out, cut in half. Cut the pablanos or pasillas in half, and the jalapenos, you can decide if you would like the seeds left in or not for heat, just cut off the top of the serrano peppers and leave whole. Place on cookie sheet in oven under high broil. Let the peppers get nice and charred and juicy. Cut onions into chunks. Take peppers, onion, garlic, cilantro, sugar, lime juice and throw into a food processor. Process until desired smoothness. Pour in bowl and stir in teaspoon of salt. Serve with tortilla chips, tacos, and burritos.