Easy Salsa Verde
husked and rinsed
large serrano chili
omit or use more, if desired
packed, thick stems removed
fresh lime juice (more or less to taste
Place an oven rack 4 inches below the top heating element and set the oven to broil.
Arrange the tomatillos and serrano in a rimmed baking sheet and broil for 6 minutes.
Turn the tomatillos and the serrano over and broil the other side for another 6 minutes.
Remove from the oven, cut the stem off the serrano, and transfer the tomatillos, serrano, and any juices released during roasting into the bowl of a food processor.
Add the onions and the garlic.
Pulse until everything is incorporated.
Add the cilantro, some salt, and part of the lime juice.
Pulse to incorporate then taste.
Adjust salt and lime juice as needed.
Pulse one final time.
Serve warm or cold.
Yield may vary, depend on the number, size , and ripeness of the tomatillos.