1 each cascabel, guajillo and ancho chili, seeded, deveined and roasted over a flame for a few seconds (do not burn)
cover 2c quartered tomatillos and 1/2 c chopped onion with water and boil in a saucepan with the toasted chilis for 10 - 15 minutes
remove solids with slotted spoon and blend till thick, correct salt and add stock if necessary for consistency
mix 1:1 with coarse tomato salsa (2c) and adjust spice to taste using Cholula (1-3 T per cup)