• 1 Tbsp olive oil
• 1/2 onion, finely chopped
• 1 clove of elephant garlic, finely chopped
• 1 pepper of choice, chopped
• 6 medium size tomatillos, husked
• 1 1/2 cup of water
• 2 roma tomatoes, roughly chopped
• handful of fresh cilantro, chopped
• 1 Tbsp oregano
• salt to taste

Heat olive oil in a skillet over medium heat. Toss in onions, garlic, pepper, and tomatillos when oil is hot. Let the mixture cook until onions become translucent. Place water into the skillet, let it boil, and then turn the heat down to a simmer for 15 minutes.

After simmering, turn off the heat and let the mixture cool for 5 minutes. Spoon mixture into a food processor or blender and finely blended. Pour the tomatillo mixture into a serving bowl. Next put the roma tomatoes, cilantro, oregano, and salt into the food processor or blender and give it a quick pulse to create a chunky salsa. Mix the chunky tomato salsa in with the tomatillo mixture and serve with white corn tortilla chips.