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Salsa Verde is a traditional Mexican dish made by blending tomatillos (a type of tomato) with cilantro, onions, garlic, jalapenos, lime juice, salt, and pepper. It’s typically served over rice, beans, or tortillas.

Wash the tomatillos thoroughly.
Tomatillos washed before using them in recipes. They contain small stones that will make the salsa gritty. If you see any debris in the tomatillo, rinse it well under running water until there are no more visible pieces.

Remove the husks from the tomatillos.
Wash the tomatillos thoroughly. Cut off the stem ends and remove the papery covering. Place the tomatillos in a large bowl and cover with cold water. Let sit for 15 minutes. Drain the tomatillos and pat dry with paper towels.

Furthermore, cut off the stem ends of the tomatillos. (You may leave them whole or cut into quarters.)
Remove the husks and seeds from the jalapeños. Slice each pepper lengthwise into thin strips.

Place the tomatillos in a large bowl filled with cold water.
Therefore, add the chopped tomatillos to a blender along with the garlic cloves, cilantro, lime juice, salt, and pepper. Blend until smooth. Additionally, pour the salsa verde into a serving dish. Serve immediately or refrigerate for up to 3 days.

Let stand at room temperature for about 30 minutes.
Finally, if you prefer a thicker consistency, add more water as needed.

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