1 tbsp - canola oil
1¼ cup - yellow onion, roughly chopped
4 cloves - garlic, roughly chopped
¼ cup - serrano peppers, roughly chopped (de-seed for a milder salsa)
4 - tomatillos, quartered
1 cup - cilantro, roughly chopped
1½ cup - water
Sea salt to taste
Heat oil in a sauce pan on medium low heat. Add the onions and garlic and sauté until translucent. Add the serrano peppers and tomatillos and cook on low heat until the tomatillos are softened. Add the cilantro and water and bring to a boil then simmer for 10 minutes.
Transfer the ingredients into a blender and purée to a smooth consistency. Season to taste and serve as an enchilada sauce or cold dip for tortilla chips.