10-12 tomatillos. Husk them. Put in a bowl with two jalapeños. Coat with olive oil, salt and pepper. Transfer to a sheet pan and broil for 5-10 minutes until they blister and char (cook time depends on your broiler strength/distance/etc. - gotta watch carefully). Cut stems off jalapeños and transfer everything to a blender. Add three cloves of garlic, squeeze in a lime, and a bunch of cilantro. Blend until smooth. Season to taste.
Now you’ve got your green salsa. Put it on Bandit’s steak I don’t care. Put it on eggs. Simmer some half-stale tortilla chips in it for chilaquiles. Or just use it as a dip. Bingo bango bongo.