1. Dry-roast** seranno peppers in a cast-iron skillet.
2. While peppers are roasting, peel, core, seed, juice and chop tomatoes and place in a large mixing bowl.
3. Remove outer skin from tomatillos and parboil for 60 seconds.  When cool, chop coarsely and add to chopped tomatoes.
4. Coarsely chop roasted peppers and add to mixing bowl.
5. Mash and mince garlic, dice purple onion, and finely chop cilantro.  Add to mixing bowl.
6. Stir in  black pepper, salt, olive oil and cilantro vinegar.
7. Stir salsa until well blended and serve immediately with tortilla chips or store in covered container in the refrigerator.  Salsa fresca is best served immediately.

**Chili Peppers - Dry-Roasting Methods:

Method 1:  Spread peppers in 1 layer in a cast-iron skillet and heat to medium low.  Stir occasionally with a wooden spoon until skin is charred but still delicate and tender.

Method 2:  Spread peppers on a baking sheet and place under the broiler.  Trun frequently until evenly charred.

Method 3:  Impale pepper in a skewer or fork and hold it in the flame of a gas burner.  Turn until charred, as with the other methods.

NOTE:  It is an excellent idea to wear thin latex gloves when working with chiles.  Be very careful not to rub your face or eyes - serious pain can result.