Pan-Roasted Tomatillo Salsa Verde

• 1 1/2 lbs tomatillos, outer husks removed, rinsed, cut in half
• 8 garlic cloves, peeled
• 3 -6 serrano chilies, stemmed
• 1/2 white onion, roughly chopped
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1/4 cup cilantro leaf, packed
• 1 tablespoon oregano, fresh
• 2 tablespoons lemon juice, fresh

1. Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
2. Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
3. Strain and serve or chill until serving time.

outer, garlic, serrano chilies, white onion, salt, olive oil, cilantro leaf, oregano, lemon juice

Taken from www.food.com/recipe/pan-roasted-tomatillo-salsa-verde-383231 (may not work)