- 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
- 1/2 cup coarsely chopped cilantro
- 2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
- 1 large garlic clove, peeled
- 2 tablespoons chopped white onion
- 1 1/2 teaspoons kosher salt
- Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.