Salsa Verde

Remove the papery husks from the tomatillos, rinse them well under cold water to remove the sticky residue, and roughly chop the white onion and serrano chile.

Place the tomatillos, chopped onion, serrano chile, and unpeeled garlic clove on a dry cast-iron skillet or comal over high heat. Char them, turning occasionally, until blackened in spots and softened.

Remove the charred vegetables from the heat and allow them to cool slightly. Peel the garlic clove once it is cool enough to handle.

Finely chop the anchovy fillets and strip the leaves from the rosemary and thyme sprigs, then set all herbs aside.

Transfer the charred tomatillos, onion, serrano, and garlic to a blender or food processor. Add the cilantro, mint leaves, rosemary, thyme, and anchovy fillets, then pulse until a slightly chunky consistency is achieved.

With the blender running on low, slowly drizzle in the olive oil until the salsa is emulsified and smooth to your desired texture.

Season the salsa verde generously with salt and black pepper to taste, then pulse once more to combine.

Transfer the salsa verde to a serving bowl and allow it to rest for at least 10 minutes at room temperature so the flavors meld before serving.