Roasted Salsa Verde
8 oz. tomatillos, husked and rinsed (about 5-6 medium)
1-2 fresh serrano chiles, stemmed (can substitute 1 jalapeño)
6 sprigs fresh cilantro, leaves only, roughly chopped
1/4 c. water
1/4 c. finely chopped white onion, rinsed and patted dry
salt to taste
1. Place oven rack in topmost position. Turn broiler on high.
2. Broil tomatillos and chiles on a baking sheet until darkly roasted, about 5 minutes. (You can also do this over a grill or the burners of a gas range.) Flip and roast the other side 4-5 minutes more to char. Remove baking sheet from oven and let tomatillos and peppers cool.
3. Transfer tomatillos, peppers, and all juices to a food processor. Add cilantro and water. Blend to a coarse puree.
4. Stir onion into salsa and season to taste with salt.