Roasted tomatillo salsa

Husk the tomatillos and rinse off the sticky coating. Put them on a small baking sheet with the stemmed serrano chilies.

Broil with the rack at its highest position, about four inches from the broiler, 4 to 5 minutes until soft and blotchy black.

Turn them over and broil another 4 to 5 minutes; cool to room temperature.

Process the tomatillos and chilies with a little fresh cilantro to a coarse puree. Scrape into a bowl and add salt.

Stir in finely diced white onion.