- 1 pound tomatillos, husked and rinsed
- 4 to 5 serrano chiles, stemmed
- 1 small white onion, sliced 1/4-inch thick (about 4 ounces)
- 3 garlic cloves, peeled
- 1/2 cup chopped fresh cilantro, loosely packed
- 1 teaspoon salt
- 1 teaspoon sugar, optional
- Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles. Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool.
- Set oven to 425 degrees. Separate onion into rings. On a baking sheet, combine onion rings with garlic.
- Bake, stirring frequently until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool.
- In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl.
- To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired.
- Serve immediately or refrigerate for up to 5 days.