1 1/2 fresh tomatillos
5 fresh serrano chiles
3 cloves of garilc, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
Remove husks from tomatillos and rise under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos or rack of broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a blender. Salsa can be made 1 day ahead and chilled, covered.
Makes about 3 cups.