Spicy Tomatillo Salsa

Makes about 2 cups salsa

1 pound fresh tomatillos, husked and rinsed
4 fresh serrano chilies, stemmed
1/4 cup olive oil
1/4 cup vegetable broth or water, if needed

1. Preheat the oven to 500 degrees.

2. Toss the tomatillos and chilies with the olive oil and place on a baking sheet. Bake 15 to 20 minutes, until the tomatillos have softened and have begun to split open.

3. Place the tomatillos in the bowl of a food processor fitted with the metal blade and pulse to a coarse puree. Add the chilies and pulse several times more. The puree should be the consistency of a thin salsa. If necessary, thin with a small amount of broth.