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Place the chiles, onion, and garlic cloves in a pot of hot water and boil for 15 minutes.
Add the tomatillos to the pot and cook until they start to turn yellowish.
Remove the pot from the heat and let the ingredients cool.
In a molcajete (Mexican mortar), grind the raw garlic clove and salt into a paste.
Transfer the cooked ingredients from the pot to a food processor and blend into a chunky salsa.
Combine the salsa from the food processor with the garlic-salt paste in the molcajete and mix well.
Taste and adjust salt if needed.