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If your tomatillos still have the husk on them, remove those first and give the tomatillos a good rinse. Set aside.
First, cut your tomatillos in half. Then, heat a seasoned cast-iron skillet to just over medium (this takes about 8-10 minutes). If your pan isn't well seasoned, rub it with a little olive oil before heating up.
Once the skillet is hot, place the serrano chilies and tomatillos face down in the pan to sear, about 3-4 minutes. Flip and do the same on the other side until each side is browned and the tomatillos are softened. Transfer the cooked tomatillos to a bowl and cover while you cook the rest.
Turn your oven to broil on high, and line a baking sheet with aluminum foil. Then, spread the serrano chilies and your tomatillos out evenly on the foil. Broil for 8-10 minutes, flipping halfway. This will slightly char the skins, but careful not to let them burn!
In the meantime, dice your onion, garlic, and cilantro. Add all of these to a food processor or blender.
Once the tomatillos and serrano chilies appear blackened and soft, remove from heat. De-stem and slice the chilies. Add these to the rest of the ingredients in your food processor or blender.
Pulse until all ingredients are chopped and mixed together to your preference, about 30-60 seconds (more time for a smoother salsa, and less for a chunkier texture).
Lastly, heat 1 tbsp olive oil in a saucepan over high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce heat and simmer for 15-20 minutes. This will thicken your salsa and create a better flavor, so don't skip doing it.
Once your sauce is done reducing, season with salt to taste and transfer it to a jar or container to cool in your fridge. If you find the flavor too acidic or tangy, add in about ½ - 1 tsp sugar or agave before chilling.
Serve this salsa as a condiment in tacos, burritos, enchiladas, or with tortilla chips.