Salsa de Tomatillos Como Las Asadas y Big Star

Bring the tomatillos garlic cloves and water to a boil in a small saucepan over high heat. Reduce heat to medium-low and simmer until the tomatillos have lost their shape 15 to 20 minutes.

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem seeds and ribs then place the peppers cut-side-down onto the prepared baking sheet.

Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered 3 to 5 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.

Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion and cook until the onion has softened and is beginning to turn brown 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl and cool to room temperature.

Once cool stir in the salt cilantro red onion and lime juice to serve.