The cooks at Milli use this spicy green salsa to top freshly griddled tlayocos and other antojitos, a word that translates to “little cravings.” You can serve it immediately, or cover tightly and refrigerate for up to one week.
- 1 Tbsp. canola oil
- 1 lb. 2 oz. tomatillos, halved if large
- 4 serrano chiles (1½ oz.), stemmed
- ¼ small white onion (1 oz.)
- 1 medium garlic clove
- Kosher salt