Ingredients:
3 (or more) garlic cloves, 1 lb. tomatillos, 1 large white onion, 3 (or more) Serrano chilies, 1 small bunch fresh chopped cilantro, 2-3 tbsp. brown sugar, dash of salt, 1 cup chicken broth, 2 (or more) tbsp. fresh lime juice, some olive oil

Directions:
Chop the onion into ½ to ¾ inch rings, the bigger tomatillos into quarters, and the smaller ones in half; seed and slice the Serrano chilies.
Assemble the onion, tomatillos, garlic, and peppers on a baking sheet with edges, and broil in the oven for about 10 minutes, until they look soft and mushy but not burnt.
Remove everything from the oven. Place in blender and blend. Alternatively, just cut everything up into very small pieces with a knife.
Combine all ingredients in a large saucepan or skillet with high edges.
Cook on high heat, stirring occasionally until ingredients come together and thicken.

This is the best salsa I have ever tasted. I don’t have extensive experience with salsa, though, so coming from me, that might not mean as much. But seriously, this stuff is so good that I’ll eat it on bread when I’m out of chips.

In fact, I would recommend doubling the recipe. A single batch will not be enough. It will offer you a tantalizing glimpse at how amazing it is, but as soon as you realize just how much you love it, you’ll realize there’s none left.

To get the ingredients as cheaply as possible, head to the farmers’ market. There’s a nice lady there who sells tomatillos and chilies for a decent price. Everything else can be bought cheaply at Andy’s or Super 1 Foods. Once the farmers’ market closes, Super 1 is probably your best bet for the tomatillos.

Obviously, you can adjust the spiciness to suit your own tastes by altering the number of chilies. Three, without seeds, will yield a good medium. Five, with seeds is probably the most I would do.

The salsa is best straight out of the pan, while it’s still hot. Personally, I enjoy it on chips (or bread), without any other flavors to distract, but it’s also incredible on fish burritos.