From Kevin Brooker
synopsis remove if there isn’t one
- 12 tomatillos (use canned if necessary)
- 12 serrano chiles (one for every tomatillo)
- 1 large white onion, quartered
- generous handful of cilantro
- water to thin (or light beer if you like) since it’s a very hot salsa
Roast half the tomatillos and half the serrano peppers in a 450°F. oven, then run all the ingredients through a blender or food processor.