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.
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