In a medium saucepan over medium heat, add tomatillos, garlic, onion, and jalapeno. Pour in enough water to cover the veggies, then bring to a boil. Reduce to a simmer and cook, stirring occasionally, until tomatillos are tender and turn a pale olive color, about 5-8 minutes.
Thoroughly drain cooked veggies (making sure to not lose much of the garlic) then set aside to cool.
Once cooled, add cooked veggies, sea salt, cilantro, and lime juice to a food processor. Blend on high until smooth or desired consistency is reached, about 2-3 minutes.
Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour.
Serve immediately as a dip, garnish, or ingredient for another recipe.
Recipe makes about 2 1/2 cups.
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