1 yellow onion
4 cloves garlic
2-4 serrano peppers (depends on your heat preference)
Salt and pepper
1/3 cup olive or canola oil
Juice of 2 limes
1/2 bunch fresh cilantro
Remove husks from tomatillos and slice into 4 chunks. Rough chop onion, garlic and serranos. Coat all with a Tablespoon of oil, salt and pepper. Roast in large dish at 400 degrees F for about 15 minutes. Remove from oven and allow to cool. Thoroughly wash and dry cilantro (stems okay to use) and set aside. Blend vegetables in high speed blender until smooth. Add cilantro and lime juice and puree. Now while blender is running, drizzle oil until sauce emulsifies to a creamy sauce. Finish blending and taste test for salt level. Enjoy with chips, tamales, tacos, burritos, burgers and more. Or eat with a spoon. Yum!
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