Directions

1. In a pot, boil the tomatillos until they turn a pale yellow.

2. In a separate pan over medium heat, add the grapeseed oil. Once hot, add the onion and garlic, cooking until fragrant.

3. Add the chiles to the pan and cook until the garlic is soft but crispy, the onion is translucent, and the chiles darken. Remover from heat.

4. Carefully set the cooked oil aside to use for emulsifying the salsa.

5. In a blender, combine the tomatillos, cooked onion, garlic, and chiles. Blend on low, gradually adding the reserved oil until smooth and emulsified.

6. Add salt to taste and blend briefly to combine.