Preheat oven to 350

Peel and wash Tomatillos, chop stems of serranos and Anaheims. Then cut Tomatillos and peppers in half. Spread on a baking sheet lined with parchment paper, drizzle with olive oil, salt, pepper and cumin. Place in oven and bake for an hour

In the meantime roughly chop cilantro, avocado, onion. Roll limes on the counter to soften them up and then chop into slices. Set aside.

Remove Tomatillos and peppers from oven and transfer to a food processor with any juices on the tray. Add onion, cilantro, avocado and juice from the limes to food processor. Add more cumin, salt and pepper if desired, I will usually add 1/2 a teaspoon each additional to the processor.

Pulse to blend to desired thickness

Use it as a chile Verde type sauce for cooking or chill in the refrigerator and eat with chips!