Paul Kahan (Blackbird, Avec, The Publican)Paul Kahan (Blackbird, Avec, The Publican)
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.