Charred tomatillo salsa verde

Split the Anaheim peppers in half and scoop out the seeds; put them on the tray.

Split the white onion, discard the outermost layers, separate into a few layers and add to the tray with one serrano.

Husk the tomatillos, halve them and add to the tray.

Broil on high with the rack as close as possible until softened and charred, about 12 minutes; 10 to 15 depending on the broiler.

Put everything in a pot with cilantro and a good amount of salt.

Pulse with a hand blender, leaving no big bits but a good amount of chunkiness. Taste.

Cool; keeps in the fridge up to about a week.