Five, six tomatillos, two serranos, half an onion, half of
a bunch of cilantro, a glove or two of garlic.
Just bring it up to a boil, boil it 'til
it's soft. Drain the water off. Puree it. If you
need to add a little bit more water to get
it to go, do so. Season it up with salt,
maybe a touch of sugar. Sugar really tames the sharpness
of chilis. And that's it, that's a good starting point.