Salsa Verde

• Preheat the broiler. Toss the tomatillos, serrano chile and onion with the oil in a large bowl. Move them to a sheet pan covered with foil. Broil for 6 minutes. Remove the garlic and turn the other vegetables over. Broil until slightly charred, about 6 minutes more. Set aside and allow to cool.
• Peel the skin off the garlic and discard. Place the garlic cloves and the rest of the charred vegetable in a blender. Add the cilantro, lime juice and salt and blend on high until smooth.