1 lb. tomatillos, husks removed and rinsed
1 small white onion, quartered
1 serrano chile, stemmed
½ cup fresh cilantro
1 teaspoon minced fresh garlic
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
Heat broiler to high with rack set 6 inches from element. Line baking sheet with foil.
Arrange tomatillos, onion, and serrano on prepared baking sheet and roast under broiler until charred on all sides, 15–17 minutes, turning every few minutes. Transfer tomatillos, onion, serrano, and any accumulated juices to a food processor. Add cilantro, garlic, honey, and salt and purée until smooth; season with additional salt.
If you’re hesitant about the spice level in this salsa, seed the serrano chile before puréeing or swap in a jalapeño for the serrano.