Wash and dry TOMATILLOS and SERRANO PEPPERS. Place on a cookie sheet and broil in the oven on low heat. **You can also roast on a griddle or comal (cast iron pan) on medium heat, or try on your BBQ grill.
Turn TOMATILLOS and PEPPERS consistently so they do not burn, but let them get a rich brown color.
Place TOMATILLOS and PEPPERS in a blender or food processor; PROCESS to a chunky texture. Add FRESH CILANTRO and blend again.
Enjoy your flavorful tangy SALSA! Makes 3 1/2 to 4 cups. **You can adjust the amount of PEPPERS to your liking-Mild, Medium or hot.