Fresh and tangy, this classic Mexican salsa is for more than chips and salsa. Try it with fish or grilled shrimp, with eggs or in tacos. Many uses! Keeps refrigerated for 4-5 days. For raw salsa see recipe notes.
Pre-heat the broiler and position the oven rack on the second level down from the top, about 4" below the top. Line a half sheet size rimmed baking sheet with foil.
Broil tomatillos
Peel the papery husks from the tomatillos and wash off the sticky outer film. Cut the tomatillos in half and lay them cut side down on the baking sheet. Broil the tomatillos until there are browned, lightly charred areas on the tops, about 5 minutes. Remove the tray from the oven and cool.
Prep peppers
Chop the peppers. Slice off the tops then slice them lengthwise. Shake out the seeds and slice out the inner white membrane. Cut the pieces into long thin strips and chop them crosswise.
Make the salsa verde
Add everything to the food processor and using short pulses, refine the salsa, about 24 pulses. Don't puree completely to retain texture (unless you want to). For a thicker salsa, drain over a bowl through a strainer briefly then serve. If you don't have a food processor, use a blender.
Notes
For hotter salsa verde - To kick up the heat use 2 jalapeños or hotter peppers such as serrano, and leave in the membrane. Remember to wear disposable kitchen gloves when working with hot peppers. For raw green salsa - skip the broiling, roughly chop the tomatillos, add all to your food processor or blender, and pulse until it's reached youre desired texture, either chunky or smooth.To add a little healthy fat, add lime oil (or good extra virgin olive oil). It's delicious!