Roasted salsa verde

variation: leave the tomatillos raw for a brighter, tarter salsa, or grind in a molcajete or chop by hand for a chunkier texture.

Preheat the oven to 450F.

Remove the husks from the tomatillos, wash off the sticky film under warm water and place on the baking sheet.

Slice the tops off two serrano peppers. Quarter a white onion. Add both to the baking sheet with a garlic clove.

Roast until nicely roasty.

Put the roasted vegetables in a food processor or blender with the cilantro and a small sprinkle of salt and pulse to the desired texture.

Taste and add more salt as needed; adjust consistency with water if too thick. Pour into a container.