Salsa Verde

Roast the chilies and tomatillos in the oven until the skins are blistered. Rub off the skins of the chilies under cold running water and remove the seeds.
Chop the peppers and the tomatillos and set aside. Heat the olive oil in a large heavy skillet and gently saute the onion, garlic, celery and bell pepper until soft and just beginning to brown around the edges. Add the chilies and tomatillos, oregano, cumin and cilantro. Gently saute for another 2 or 3 minutes. Add the remaining ingredients, stir and bring to a gentle boil. Reduce heat to a simmer and continue cooking until it is reduced to a thick sauce, stirring periodically to prevent scorching. The salsa may be used in this form or you may process it in the blender or food processor if a smoother texture is desired.

Serve cold or slightly warmed