Makes approximately. 3 cups
1½ pounds fresh tomatillos
5 fresh serrano of 10 jalapeño chiles, stemmed (seeds too for added heat)
3 whole garlic cloves, peeled
1 large white onion, peeled and sliced ½ inch thick
¼ cup olive oil
½ cup chopped fresh cilantro
Freshly ground black pepper
Preheat the broiler. 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 sprinkle 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 and 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.