• Prep your tomatillos. Remove papery husks, rinse well to get rid of the sticky residue.

  2.Roast it. For the best flavor, roast the tomatillos, peppers, and garlic on a rimmed baking sheet or simmer them in water until soft. Roast the chiles peppers over the flame of your cooking stove.

  3. Blend. Toss everything into your food processor or blender: tomatillos, serrano chiles, lime juice, garlic, avocado, salt, and fresh cilantro. Blend until smooth or leave it a bit chunky—up to you.

  4. Taste and tweak. Add more salt, peppers, or lime as needed.

  5. Cool. Let it rest at room temperature for 10 minutes for the flavors to meld.

  6. Serve. Pour into a serving dish and get those tortilla chips ready!

Roast Chilies Over the Stove Falme

• 1. Turn on the flame to medium-high. You want a strong, steady flame.

  2. Place the chili directly on the flame using tongs. Hold it there or rest it right on the grate if it's stable.

  3. Rotate frequently using your tongs. You want the skin to blister and blacken evenly all over — don’t be shy! Charred = flavor.

  4. Once fully blackened, remove from heat and place the chili in a bowl. Cover with a plate, lid, or a clean kitchen towel to steam for about 10 minutes. This loosens the skin.

  5. Peel off the blackened skin with your fingers or a paper towel (don’t rinse it — that washes away flavor!).

  6. Remove seeds and stem if you want it less spicy, or leave it in for full heat!