Note: It is not necessary to roast all except tomatillos but sometimes when I make this sauce I will roast all together. Also remember to rinse tomatillos well as when you remove husk the tomatillo skin is sticky.
*I like mine a little chunky.
If you would like a saucier sauce just add a tablespoon of water (chciken broth) at a time until preferred consistency is reached.
Put chili in bowl and allow to cool for 20 minutes or so.
* Could also serve with sour cream, salsa and hot sauce.