Salsa Verde

Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.

• 3 tomatillos, husked and rinsed
• 2 large garlic cloves, peeled
• 1/2 small white onion, quartered
• 1/4 c fresh cilantro, rough chop