• 20 medium tomatillos
• 1/2 cup of Imlak'esh Golden Berries
• 7 large poblano chiles
• 1 serrano pepper
• 1 jalapeno pepper
• 2 white onions
• 1 lime
• 1 bunch of cilantro
• sea salt

Cooking:

1. Preheat oven to 500ºC
2. Remove and compost tomatillo husks
3. Place tomatillos in large pyrex baking pan
4. Cut all peppers & chiles in half and remove seeds(optional — leave jalapeño & serrano seeds for extra heat)
5. Thickly cut onion and peel both heads of garlic(optional — for an extra spice, save a few raw cloves for step 12)
6. Place onions, peppers, chiles, and garlic in a second large pyrex baking pan
7. Put both baking pans in the oven once it reaches 500ºC
8. Bake for 20-25min(check on the oven after 15min to ensure even cooking)
9. After 20-25min, when the tomatillos start to brown and burst, add 1/2 cup of golden berries to the pan.  Make sure the golden berries are submerged in liquid so they do not burn.  Place pan back in the oven(if liquid has not already formed at the bottom of the pan, add 1/2 cup of water over tomatillos)
10. Bake for an additional 5-10min, then remove both pans

Blending:

1. Let cool for short while; 10-15min
2. Add all baked veggies into a blender.  Make sure to strain out extra liquids.(optional – include raw garlic now)
3. Add juice from 1/2 a lime
4. Add 3-4 pinches of salt
5. Blend on high for 15 sec; texture should have small chunks

Serve with fresh cilantro and lime juice. Garnish with raw golden berries.