1poundtomatillos,husked and rinsed (about 10 med-large tomatillos)
juice of 1/2 lime(about 1 tablespoon)
1teaspooncoarse kosher salt
Add tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.
Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.
Add cilantro, garlic, lime juice and salt. Blend until smooth.
Serve immediately or refrigerate in an airtight container for up to 2 weeks.
Makes 2 cups total.
Don’t want it spicy? Remove the seeds from the jalapenos.
Want it extra spicy? Use serrano peppers instead of jalapenos.
To freeze, place salsa in freezer safe containers and freeze for up to 3 months.
Other recipes call for roasting the tomatillos and jalapenos under a broiler, but I actually prefer the flavor of salsa verde when it’s made this way - by boiling it. When the tomatillos and jalapenos are roasted, I find that the salsa is a little too sweet since roasting often brings out the sweetness in vegetables. But boiling them keeps the flavor of the salsa bright and tart which is how I prefer my salsa verde.