Boil tomatillos in water to cover for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
In a blender place the cooled tomatillos, roasted garlic, chopped serrano and jalapeño peppers, onion, cilantro, and salt and blend for about 1 minute. Do not over blend. Salsa should be chunky. Taste and add more salt if needed.
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