4 Tomatillos, quartered (can sub for tomato in a pinch but your resulting salsa will not be green and will have a little bit of a different flavor)
1/2 Onion, quartered
1 Chile Serrano (more or less, to taste)
4 Cloves Garlic, whole
1 tablespoon oil (I use coconut oil which pulls the salsa together when cooled, olive or avocado oil will yield a more traditional salsa texture)
1 teaspoon sea salt
1/3 bunch Cilantro
1/2 Tablespoon Cider Vinegar
1 Tablespoon Lemon or Lime Juice
In a screaming hot pan, melt your oil
Add tomatillos, chile, onion and garlic, toast until the sides are all lightly browned and blistered - be careful not to burn your garlic, if needed remove from heat early.
Place all ingredients in blender and pulse until smooth.
Allow to cool and use as desired.