Salsa Verde de Tomatillo

Preheat your broiler and line a baking sheet with foil.

Place the tomatillos and serranos on the foil. Broil for 8-10 minutes until you see those beautiful charred spots - we want that smoky flavor that makes salsa verde sing. (The tomatillos should be slightly soft and the chiles blistered but not burnt to a crisp)

Let everything cool, then transfer to your blender with all those precious charred juices from the pan - that's liquid gold, amigos.

Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 0.25 cup water to the blender.

Blend until you have a chunky puree - we don't want it completely smooth like baby food. A little texture is what we're after.

Heat the oil in a medium sartén over medium heat. Add the tomatillo mixture and bring to a gentle boil.

Cook, stirring frequently, for about 5 minutes until the salsa has thickened slightly and deepened in color. This cooking step is what separates restaurant-quality salsa verde from the raw stuff.

Remove from heat and taste. Adjust with more salt, lime, or a pinch of sugar if needed - every batch of tomatillos is different, so trust your palate.

Serve at room temperature or chilled. This salsa gets better as it sits and the flavors marry.