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beaucait
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Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
Add the tomatillos to a blender along with ½ small onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and ¼ of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
Pulse blend and taste for heat level. If you want more spice add another quarter of serrano. Keep adding serrano until it tastes 'right' to you.
Salt to taste (I typically do not add much salt).
Serve immediately and store leftovers in an airtight container in the fridge.