Ingredients 

• 10 tomatillos, husked and cleaned 
• 1/2 of a small white onion 
• 4 garlic cloves, skin on 
• 10 Serrano peppers (add more or less depending on your spice preference) 
• 4 jalapeno peppers
• 1 to 2 fresno chillies 
• Salt – a little more than a tablespoon 
• A couple of tablespoons of fresh Cilantro 
• Juice of one lime
• Vegetable oil 
• Water, 1/2 cup to 1 cup (more or less depending on your desired consistency)

Directions  

1. Turn your broiler on.
2. Smash your garlic cloves but keep the skin on. Clean and husk your tomatillos, and remove the stems from the peppers. 
3. Now add the tomatillos, onion, garlic cloves, Serrano peppers, Fresno peppers, and jalapeño peppers to a baking sheet lined with foil. Broil for 10ish minutes. Watch carefully, I cover the garlic and peppers with foil halfway through so they don’t get too charred. 
4. Once charred to your liking, remove the sheet pan from the oven and toss everything with a little bit of vegetable oil. I then like to wrap them in the foil so it all steams and cooks through. Let it sit until it reaches room temperature.
   1. Remove the skin from the garlic. You can also remove some of the skin from the peppers to get a smoother consistency for the salsa (I usually do this for about half and then get over it). 
5. Add everything to a blender, along with a half cup of water. Blend and then add the cilantro, lime juice, and a good amount of salt. Blend again. Taste and adjust with more lime juice and/or salt. You can add more water if you want it thinner too.