- Ingredients: 1 1/2 pounds fresh tomatillos, 5 fresh serrano or 10 jalapeno chiles stemmed, 3 whole garlic cloves peeled, 1 large white onion peeled and slices 1/2 inch thick, 1/4 cup olive oil, kosher salt, 1/2 cup chopped fresh cilantro and freshly ground black pepper.

- Method:

• Preheat the broiler to high. Remove the husks from the tomatillos. Rinse the tomatillos under warm water to remove the stickiness. Dry them with a paper towel. Put the tomatillos, chiles, garlic and onion on a baking sheet. Drizzle them with the olive oil and spinkle on 2 teaspoons or so of kosher salt. Broil them a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes.
• Let the vegetables cool to room temperature. Transfer them to a blender with the cilantro ans puree until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.