A bright roasted tomatillo salsa with serrano chiles, garlic and cilantro — the base for enchiladas verdes and a table salsa in its own right, sharp and tangy rather than sweet.
Char the vegetables
Char the tomatillos, serrano chiles and garlic under a hot broiler until blistered and blackened in spots.
Let them cool
Let the charred vegetables cool slightly before blending.
5 minBlend the salsa
Blend the charred tomatillos, chiles, garlic, onion and cilantro with a little salt into a coarse, bright green sauce.
Adjust the seasoning
Taste and adjust the salt.
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