For SALSA VERDE: Combine 1 pound green tomatillos, (husks removed and rinsed), 1 serrano pepper, (seeds and veins removed), and 2 garlic cloves. Cook in water for 15 minutes and drain. OR, roast on an ungreased griddle until charred. Blend tomatillos, peeled garlic, pepper and 1 teaspoon salt in a blender until smooth; set aside. Heat 1 tablespoon Mazola Corn Oil in a saucepan until hot but not smoking; add the blended mixture. Simmer at least 5 minutes or until mixture thickens. If desired, add 1/4 cup chopped onion and 2 tablespoons chopped cilantro after sauce has been cooked.