Roasted Tomatilla Salsa

1. Heat the broiler. Lay the tomatillos and serranos on a baking sheet. Set the pan 4 iches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skin will split), about 5 minutes. They tomatillos will turn from light bright green to olive green on the top. With a pair of tongs, flip over the tomatillos and serranos and roast the other side for another 4-5 minutes. Set aside to cool. 2. Turn the oven down to 425. Seperate the onion into rings and place on a baking sheet. Add the garlic cloves to baking sheet. Place in the oven. Stir carefully every couple minutes until onions are beautifully browned. (They will look wilted and translucent, even a touch of char on some edges). The garlic should feel soft and browned in spots. Total roasting time should be about 15 minutes. Cool to room temparture. 3. In a food processor, place the onion-garlic mixture and the serranos. Pulse until finely chopped, scraping everything down with a spatula as needed to keep it all moving. Scoop the mixture into a large bowl. Without washing the processor, coarsely puree the tomatillos with their juice (no need to peel off the blackened skin or cut out the cores). Stir them into the chiles. Stir in enough water to give the salsa spoonable consistency. Stir in the cilantro. 4. Taste and season highly with salt. Serve at room temperature or put in refrigerator and serve cold.