Mexican Take-Out Tomatillo Salsa

• 12 ounces tomatillos, husked and rinsed (6 to 10)
• 2 serrano chilies
• 12 cup chopped fresh cilantro
• 12 medium white onion, minced (1/2 cup)
• 4 garlic cloves, chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons cider vinegar
• 14 teaspoon salt, plus more if needed
• 1 teaspoon sugar
• 2 tablespoons vegetable oil

1. Preheat the broiler.
2. Line a 13 x 9-inch pan with foil.
3. Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
4. Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
5. Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water.
6. Blend to a puree.
7. Heat the oil in a medium skillet set over medium heat.
8. Add the tomatillo puree and bring to a boil.
9. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes.
10. Remove from the heat and taste for seasoning; adjust if necessary.
11. Transfer to a serving bowl and serve at room temperature or chilled.
12. Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.

serrano chilies, fresh cilantro, white onion, garlic, lime juice, cider vinegar, salt, sugar, vegetable oil

Taken from www.food.com/recipe/mexican-take-out-tomatillo-salsa-318597 (may not work)