Charred tomatillo salsa verde

Turn on the broiler to preheat with the tray.

Roughly chop half an onion and put it on the tray with a serrano chili, ribs and seeds removed for less heat, and a few garlic cloves.

Halve the tomatillos and add them to the tray.

Variation: replace half the tomatillos with green chilies such as Anaheim or poblano, char the same way and use as the braising liquid for chile verde, simmering chicken legs or pork shoulder in it until tender.

Variation: puree with pumpkin seeds and cilantro as the base of a green pozole, with chicken stock and hominy, served with sliced onions and cabbage.

Broil as close to the element as possible until well charred on top and softened.

Put the charred tomatillos, onion, garlic and chili in a container with cilantro and salt; pulse with a hand blender until not quite smooth but not chunky.

Taste and add more salt; add a little lime juice only if it is not tart enough.