Salsa Verde

In an ungreased skillet, cook the tomatillos over medium heat until browned, about 10 minutes, turning frequently. Cool on a wire rack. For a milder flavor, remove the veins and seeds from the serrano peppers, and finely chop the peppers. Editor's Tip: Wear gloves when chopping peppers (and be sure to thoroughly wash your hands afterward) to prevent a case of jalapeno hands.

In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt. Cover and pulse just until the mixture is coarsely pureed.

Transfer the salsa verde to a serving bowl. Sprinkle with the remaining cilantro. Refrigerate until ready to serve.