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Take the husk off the tomatillos. If it's sticking, run under cold water. Peel it back, don't pull all the way off. Pinch and twist to peel.
Rinse the tomatillos in a bowl or pan with water.
Dry the tomatillos off with a paper towel.
Roughly chop the whole onion.
Take the skin off of the garlic cloves.
Heat up the pendejita habita and add 2 to 3 tablespoons of oil.
Add the tomatillos to the hot oil very carefully.
Add the serrano peppers and onion.
Let the vegetables cook for a little bit.
Add the garlic.
Once the tomatillos have started to change color, flip them.
Mix the garlic constantly to avoid a bitter taste.
Flip the onions.
Flip the serrano peppers.
Let the vegetables cook for a little bit longer.
Pull out the garlic and throw it in a blender.
Add the rest of the cooked vegetables to the blender.
Add 1 to 1.5 tablespoons of chicken bouillon to the blender.
Put the lid on the blender and pulse it just enough to break down the tomatillos.
Add half a bunch of cilantro to the blender.
Pulse the cilantro.
Add about half a cup of water to the blender.
Finish blending the salsa.
Add the juice of two limes.
Do one final blend.
Taste for salt.
Store the salsa in Mason jars or desired containers.
Let the salsa come to room temperature, then put it in the fridge.