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Begin by heating the cooking oil in a pan and sautéing the entire head of garlic along with a quarter of an onion until they turn a lovely golden brown.
Next, add the Mexican squash, tomatillos, jalapeños, and chiles serranos to the pan and continue to sauté until they are cooked through.
Once everything is sautéed, transfer the mixture to a blender and season with chicken bouillon according to your taste.
Blend the ingredients until you achieve a smooth and creamy consistency, and your salsa is ready to serve.