1 1/2 pounds tomatillos
1/2 white onion, cut in large chunks
2 serrano chilies
3 whole cloves garlic
1 bunch cilantro
Remove outside husks from the tomatillos and put into a medium sized stock pot. Add onion, chilies, and whole garlic cloves. Fill with water and boil till tomatillos turn greenish grey color. Do not allow them to burst. Use a fine mesh strainer to remove ingredients from water and put into a bowl of a food processor or blender. Add whole bunch of cilantro and pulse till cilantro is mixed in. Taste the sauce and add salt as needed. Pour the sauce into a saucepan and cook on low to medium heat and allow sauce to reduce. Store verse sauce in an airtight container or in scanning jars for future use.