Tomatillo Salsa Verde

This is a great, fresh Superbowl Sunday dip - just the right amount of heat and sour twang from lime.1 lb tomatillos (about 6-8), peeled, rinsed and quartered
1 jalapeno peppers, quartered lengthwise
1 red cherry pepper, quartered
1 medium onion, quartered
palmful cilantro
1 clove garlic, peeled
juice and zest of 1 lime
¼ tsp cumin
dash of salt

Toss the jalapenos on a jelly roll pan with the tomatillos and broil them in the oven until they begin to blacken, about 10 minutes. Stir a few times, and watch carefully, until you have a fragrant mixture. Remove from oven and allow veggies to cool a bit. Toss all the ingredients into a food processor, and pulse to desired consistency.