Salsa Verde

• 3 tablespoons vegetable oil
• 2 pounds tomatillos, papery husks removed, cut in half
• 8 to 12 serrano chilies (depending on heat tolerance)
• 1/2 onion, peeled
• 1 garlic clove
• 6 whole sprigs cilantro, stems included
• Lime juice
• Salt

1. In a wide skillet, heat oil until shimmering but not smoking.
2. Add tomatillos, chilies, onion (cut side down) and garlic.
3. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
4. Add cilantro and puree with blender until smooth and creamy, adding a little water if needed to loosen.
5. Season to taste with salt and lime juice.
6. The sauce should be tart and spicy but rounded in flavor.

vegetable oil, serrano chilies, onion, garlic, cilantro, lime juice, salt

Taken from cooking.nytimes.com/recipes/1013084 (may not work)