Fire-Roasted Tomatillo Salsa

8-10 medium tomatillos, husked and cut in half
1-2 serrano chilis
2-3 garlic cloves, crushed
1/2 cup cilantro, chopped (more if you like cilantro!)
1/2 of a medium white onion, finely chopped
Salt and pepper, to taste

Roast the tomatillos and the serrano chilis on your BBQ grill. Cook
the tomatillos until they are completely soft and juicy, with a nice,
even browing on the outside (grill marks are good!). Remmove from grill
and let cool. Roast the serranos until they are well-charred. Once
blistered and charred, remove from grill and place them straight into
a plastic bag to sweat. After about 5 minutes, you'll be able to remove
the serranos from the bag and slip the charred skin right off. Once the
skin is removed, stem, seed and chop the chilis. In a food processor,
combine the cooled tomatillos, chopped serranos, garlic and cilantro.
Blend to a rough puree. Transfer to a mixing bowl and add the chopped onion.
Salt and pepper to taste.