Lay 7 tomatillos (husked and rinsed) and 5 serranos (stemmed) in pan.
Place about 4” under broiler.
Roast till tomatillos are softened, black in places and some splitting.
Flip and roast other side.
Set aside and let cool.
Should all take under ten minutes.
Turn oven down to 425.
Separate 1 small white onion into thin rings.
Place on baking pan with 3 peeled garlic cloves.
In oven, stir every few minutes til browned. Around 15 minutes.
Process onion-garlic and serranos.
Scoop mixture into bowl.
Stir into onion mixture.
Stir in about 1/3 cup chopped cilantro.
Taste and season with salt (1 tsp) and sugar (1 tsp).
Note: from Rick Bayless’ Salsa That Cook.
Note 2: Though this was served only as part of soup…it was phenomenal as a stand alone salsa…superior to most green salsas I have tasted. Makes about 2 cups.