Wash the vegetables thoroughly and add them to a saucepan with 1 cup of water (240 ml).

Once the color changes, remove them from the water and let cool slightly. Once cooled, add 1 cup of the reserved cooking water (240 ml) and blend until smooth.

In a saucepan with oil, add a finely chopped piece of onion. Sauté until translucent, then add the blended tomatillo mixture.

Let it simmer over medium heat and check the flavor. If the sauce is too thick, add more water as needed.

For the chips: Cut the tortilla into triangles and fry in oil to your liking.