- 3 tablespoons vegetable oil
- 2 pounds tomatillos, papery husks removed, cut in half
- 8 to 12 serrano chilies (depending on heat tolerance)
- 1/2 onion, peeled
- 1 garlic clove
- 6 whole sprigs cilantro, stems included
- Lime juice
Step 1 In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
Step 2 Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.