1Preheat a comal or heavy-bottomed skillet over medium-high heat. Place the tomatillos, poblano chiles, serrano chiles, white onion (cut into quarters), and garlic cloves on the comal. Roast, turning occasionally, until softened and charred in spots, about 10-15 minutes for the tomatillos, chiles, onion, and garlic. Remove from heat.
2Once cooled slightly, remove stems from poblano chiles and serrano chiles. For the poblano chiles, you may also remove seeds and veins for less heat, or leave them for more.
3In a separate dry skillet over medium heat, toast the pumpkin seeds, sesame seeds, and peanuts separately until fragrant and lightly golden. Be careful not to burn them.
