Tomatillo Salsa Verde

Place tomatillos and garlic cloves in a saucepan. Cover with cold water by about 3cm. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 8–10 minutes until the tomatillos have changed from bright green to a dull, slightly olive-green color and have softened completely — they should look like they are about to collapse. Do not overcook to the point of disintegration. Reserve 1/4 cup of the cooking liquid in case you need to thin the salsa.

While the tomatillos cook, char the serrano chilis directly over a gas flame or under a hot broiler, turning occasionally with tongs, until blistered and charred on all sides — about 5–8 minutes total. The skins should blacken and blister but the flesh should remain intact. Transfer to a bowl, cover with a plate for 5 minutes to steam, then peel, stem, and seed (or leave seeds for more heat). Charring the chilis adds a smokiness that offsets the tartness of the tomatillos.

Combine the drained tomatillos, garlic (cooked with them), charred chilis, raw onion, cilantro, salt, and lime juice in a blender. Add a couple tablespoons of reserved cooking liquid. Blend to your desired consistency: rough and rustic with 6 pulses, or completely smooth with 45 seconds on high. Taste immediately — adjust salt for savory depth, lime for brightness, and if too tart, a pinch of sugar to balance. The color will be a vibrant olive-green flecked with darker specks from the charred chili.