Roasted Tomatillo Salsa

Description
If you're pressed for time, you may want to try a jarred brand of tomatillo salsa instead of making it from scratch. We can't attest to the quality of all of them, but we do love Rick Bayless's, which has a fine, robust flavor. (look for it in specialty foods stores and in some supermarkets.
 * Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group and Healthy Recipes for Diabetic Friends Y-Group
 * Makes about 3 cups

Ingredients

 * 1½ lb fresh tomatillos or 3 (11 oz) cans tomatillos
 * 5 fresh serrano chiles
 * 3 garlic cloves, unpeeled
 * ½ cup fresh cilantro
 * 1 large onion, coarsely chopped
 * 2 teaspoons coarse salt

Directions

 * 1) Preheat broiler.
 * 2) If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness.
 * 3) If using canned tomatillos, drain and measure out 2 cups.
 * 4) Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
 * 5) Peel garlic and pull off tops of chiles.
 * 6) Purée all ingredients in a blender.
 * 7) Salsa can be made 1 day ahead and chilled, covered.