Wrap a metal griddle with aluminum foil, place it on your stove top on medium high.
Place your green tomatoes (tomatillo) and serrano chiles on the griddle to toast thoroughly.
Frequently turn them so that they're toasted evenly.
Once they're fully toasted, remove seeds from the chile serrano peppers.
Then place the chile serrano peppers, tomatillo, chopped onion, chopped cilantro, minced garlic clove and salt into your blender.
Add 2 cups of water, more or less based on the consistency that you prefer.
Serve with Chips or as a topping.
Refrigerate remaining salsa in a mason jar to keep it fresh.