Salsa Verde Tomatillo salsa

Salsa Verde Is one of my favorite sauces! It's super versatile and with the same ingredients  you can cook it a few ways one is to simmer the other to oven roast.  This is one of my everyday salsas. The tomatillo is a relative of the goose berry and can range in size from the small Milepero, walnut-size fruit to globe tomato sized both in a papery husk. The tomatillo makes a traditional sauce with an especially fresh, tart citrus taste. Mexican salsa verde is a table staple for me and I will put it on the table for diners to add as they like but I love to use it  for Chicken or Shrimp Enchiladas, or chilequiles.
This will make 2 to 3 cups
1 pound tomatillos, husked and washed
3 Fresh Serrano, start with 1 and add more to taste (or 2 jalapeños)
5 or 6 sprigs fresh cilantro chopped remove only the very end of the stems that are fibrous
1 small onion chopped
1 large clove garlic, peeled
1 tablespoon lard or canola oil
2 cups water you can use chicken stock too
1/2 tablespoon of kosher salt you can add more to taste

Cooking the tomatillo 2 methods:
Boil:
Add the tomatillos and the chiles in to a pan with the salt and water or stock to cover until tender, 10 to 15 minutes. Reserve water or stock for later use.

Roast: @425 degrees
Place tomatillo, chiles on a sheet tray lines with foil or parchment rub with a little lard or Canola oil  cook until blistered and light brown.

The puree:
Place the tomatillos and chiles in a blender with the cilantro, onion and garlic give sauce good stir. Process until smooth

The sauce: In a medium fry pan or skillet heat the lard or Canola oil set over medium-high until fat shimmer pour sauce in all at once and stir constantly for 4 or 5 minutes, until sauce darkens and gets thicker then add the water or broth, bring back to a boil, reduce the heat to medium and simmer 10 minutes or until thick enough to coat a spoon, Season with additional salt.