Roasted Tomatillo Salsa

Steps

1. Remove husks from tomatillos and stems from serrano peppers.
2. Preheat a comal or large skillet over medium-high heat.
3. Roast the tomatillos, serranos, onion slices, and garlic, turning occasionally, until charred and blistered; the tomatillos will release some juice.
4. Remove the garlic early since it roasts faster than the other vegetables; peel it once roasted.
5. Transfer the roasted vegetables to a blender or food processor and blend until slightly chunky.
6. Add about 1/4 cup water if the mixture is too thick.
7. Add the cilantro and blend again until well combined.
8. Season with salt to taste and serve in a bowl.