Turn your oven's broiler on.

Remove the husks from the tomatillos. Place the tomatillos, hatch chiles, white onion, and garlic cloves on a baking sheet.

Place under the broiler and cook for 5 minutes, until pepper skins have started turning black. Flip everything broil another 4-5 minutes.

Remove from the oven. Allow the peppers to cool enough to handle, then remove the skins. Remove the peel from the garlic.

Place all the ingredients in a blender or food processor. Pulse until the desired texture of salsa is achieved.

Serve immediately or store in an airtight container in the fridge up to 2 weeks.