Salsa #2, Salsa el Topil

The first salsa was excellent, I've made it again since then and everyone that bothered to comment said it was really good. I still think serranos are my favorite pepper. This one wasn't very good, I'm sure it was because I used the wrong peppers.  Here's the recipe:

3 pasilla chile peppers -- the book says to use the Oaxacan kind, but I bought what they had a Winco, and I'm sure this is why this salsa didn't come out right.

1 tomatillo

1 tomato

3 cloves garlic

1/4 teaspoon Mexican oregano

1/4 teaspoon salt

3/4 cup water

Roast the chiles about 3 minutes, then throw everything into a food processor, chopping until it's a coarse salsa. Makes about 1 1/2 cups -- except it made about 3 cups. The pasilla peppers at Winco were huge. This salsa was very green, not at all spicy, and pretty much forgettable.