1.Peel outer leaf covering off of tomatillos and make sure they are free from dirt and bugs. 2.Place tomatillos in a pot and fill with enough water to cover at least half way up the tomatillos then bring to a light boil.3.When the tomatillo have changed color from the bright green to a dull browner green color turn them and allow the other side to change colors also.4. When they are fully cooked and all sides have changed colors, remove them and put them into a high speed blender or if you have a hand held immersion blender you can place them in a glass bowl.5.Add the water that you simmered the tomatillos in.6.Blend until there are no pieces of skin left and salsa is smooth. 7.After the tomatillos are blended smooth, add in the chopped cilantro, white onion sea salt and juice of one lime.8.Stir well until everything is incorporated evenly.9.Serve and enjoy the best green salsa!
Notes
Notes:1.The outside of the tomatillos, underneath the natural wrapping may feel a little sticky, that consistency on the surface is normal and apart of the binding of the husk wrapper and the fruit.2. After cooking the tomatillos through, they go directly in to the blender while hot.Be careful of the steam that can come from them after blending or getting splashed when pouring the liquid salsa out of the blender.3. This is a mild salsa verde, there is no spice added.I you enjoy a more spicy green salsa, you could add in jalapeño.4. Use this green salsa for tacos, enchiladas, tamales and chips!5. Salsa verde can be eaten at any temperature, hot, room temperature or chilled from the refrigerator.When it is served fresh it will be hot from the cooking of the tomatillos but you can allow it some time to cool to room temperature.Room temperature or just a little warm is my favorite way to enjoy this salsa.Whenever you cool something down your taste buds are not able to register the flavors as well.The same happens for too hot.But at room temperature or slightly warm or slightly cold is where you can taste the best.