Step 1

If your tomatillos still have the husk on them, remove those first and give the tomatillos a good rinse. Set aside.

Step 2

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.

Step 3

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.

Step 4

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!

Step 5

In the meantime, dice your onion, garlic, and cilantro. Add all of these to a food processor or blender.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

Serve this salsa as a condiment in tacos, burritos, enchiladas, or with tortilla chips.