Following

I boil 4 tomatillos

2 jalapeños

on medium for about 10min or until the jalapeños are soft and tomatillos are slightly brown in color.

Blend together with 2 cloves of garlic.

Mince 1 tomato & half an onion, 5 sprigs of cilantro together

Because of my love for avocados I chop up 2 but I'd try 1 or even just half to get a feel of what'd you prefer

Mix all together, chill for 2 hours.

I boil one or two tomatillos with 5 or 6 Serrano chiles or jalapeños. Once they are cooked I blend it with a little bit of water, not much and some salt. Blend for a while and I add half an avocado and then a handful of cilantro. Add more water to preferred consistency and add more salt to taste.

I also do another that starts off the same as the first one, excluding the tomatillos. I do not use avocado. Once it's blended I add chopped cilantro and onions.

I make mine the way chelle does.

What chelle said! Also, Toasting the tomatillos, onions, chiles, and garlic make it taste so much better. (In my opinion)

Favoriting!

Ingredients:

1 pound tomatillos or tomate verde

1 medium white onion

3 serrano chiles

4 cloves of garlic

12 sprigs of cilantro

1 teaspoon salt

Preparation:

Remove the papery husks from the tomatillos and rinse to remove the sticky residue.

Quarter the onion.

Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.

Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)

Heat 2 tablespoons of cooking oil in the pot.

Pour the blended salsa back into the pot with the hot cooking oil.

Reduce the heat and simmer for 20 minutes.

Add the salt and adjust if necessary.