Salsa Verde

Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times

Yield: About 2 cups

3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
Lime juice

In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.