An easy salsa verde to add to your tacos!
Preheat the oven to broil and move the oven rack to the highest position. Line a baking tray with parchment paper and add the husked tomatillo and serrano. Broil for about 5 minutes, then remove, flip, and broil for an additional 4 to 5 minutes, until charred. Let cool slightly.
In a blender or food processor, add the cooled tomatillos and serrano pepper along with the remaining salsa verde ingredients. Pulse or blend until the mixture is mostly smooth and no large chunks of tomatillo remain. The sauce will thicken in the fridge. You can prepare this ahead of time.
Save time by making the salsa verde ahead of time. You can store this in the fridge for up to 5 to 7 days.
No Serrano Pepper: Use jalapeño, or omit for a mild salsa.