1 Clove garlic, peeled
½ Yellow onion, peeled
3 Serrano chiles, stems removed
2 ½ lb fresh tomatillos
1 pinch sugar
4 sprigs cilantro
Chop the garlic in a food processor. Add the onion and pulse to chop. Transfer to a strainer and rinse with cool water.
Remove the husks from the tomatillos. Rinse. Quarter. Place the tomatillos and chili peppers in the food processor. Pulse to mince finely. Add the cilantro and pulse again to combine. Stir the onions and tomatillos together. Add sugar and salt to taste.
This salsa keeps less than 8 hours. Add water if the salsa thickens before being used.
Makes: 2 Cups