Salsa de Tomatillo

Dry-roast 1000 g of tomatillos, 50 g of serrano chiles, 100 g of onion, and 15 g of garlic on a hot skillet until charred.

Place the charred vegetables, 30 g of cilantro, 5 g of salt, and 200 g of water into a blender.

Blend the mixture until it reaches a smooth, uniform consistency.