House Tomatillo Salsa

• ¼ pounds tomatillos, husked, washed, and coarsely chopped
• 4 cloves garlic
• 1</

In the container of a food processor, combine the tomatillos, garlic, serrano and jalapeño chiles, onion, and cilantro; pulse until chunky-smooth. Pour the salsa through a fine strainer, straining out most of the excess liquid. Transfer to a container, season to taste with salt, and refrigerate for up to 1 day.