Preheat a charbroiler or charcoal grill to medium-high heat.
Grill the tomatillos, onions and peppers to a char on all sides, about 8–10 minutes (note—the tomatillos, onions and peppers will char at different times). Cool the peppers, then remove the charred skins and the stems.
Place 1 tablespoon of the oil in a small sauté pan and sauté the charred vegetables, then cool.
Place all the tomatillos, peppers, onions, cilantro and garlic into a food processor and puree with the oregano, cumin, salt, pepper and half the amount of sugar.
Heat the remaining oil in a large sauté pan over very high heat. When the oil is very hot, fry the salsa (being extremely careful, pour the salsa into the oil and stir and cook for 2 minutes).
Add the chicken stock, lime juice and remaining sugar. Bring to a boil, then simmer for 8–10 minutes (salsa will thicken).
Remove from the heat and adjust the seasoning.
2 tbsp Ascend® Juice, Lime
3 tbsp Brilliance® Premium Oils Canola Oil, Blend
1 tsp black pepper, whole , freshly ground
1 tsp cumin, ground
1 cup chicken stock
6 chile(s), serrano
2 Contigo® Pepper(s), Jalapeño
1 1/4 lb Contigo® Tomatillos, husk removed and rinsed