Salsa Verde

12 - tomatillos
6 - serrano chiles
1/2 - onion, washed but unpeeled
2 - cloves garlic, unpeeled
1/4 teaspoon - ground cumin
1/4 teaspoon - sugar
5 or 6 sprigs - cilantro
1 tablespoon - corn oil
Salt and pepper to taste

Toast tomatillas, chiles, onion and garlic on a hot comal.
Set aside to cool. When the tomatillos are cool enough
to handle, remove the husks, cut into quarters and place
in a sauce pan. Cover with water, bring to a boil, lower
heat and simmer until tomatillos are soft (about 15 to 20
minutes). Chop chiles. Peel and chop onion and garlic.
Add chiles, onion, garlic, cilantro, tomatillos, and
cooking water to blender. Puree until smooth. Heat oil
in a sauté pan, add puree and spices. Cook, stirring
frequently, until thickened as desired. Add salt and pepper
to taste.