Salsa Verde Recipe

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Directions

Shuck the tomatillos and remove their stems (cut them open around the top, remove a conic section incl' the stem)
Put the tomatillos in a deep pot.
Add water to 1/2 cover the tomatillos.
Boil until the tomatillos are soft (but NOT until they start to fall apart!)
While the tomatillos are boiling, cut the ends off the onions and cut them into large pieces.
Peel the garlic and cut off it's woody end.
Wash the jalapenos, cut off their stems, and cut them into large pieces.
Put the garlic, jalapenos, and onions into a blender.
Strain the boiled tomatillos, not completely, just until all the loose water is drained. Don't drain it after the seeds and fruit meat starts coming out.
Pour the boiled tomatillos into the blender over the rest of the ingredients. Add the lime juice.
Blend until smooth.
Add sea salt until the salsa starts to tart up and the spiciness comes out. Be careful not to add too much salt, you can always add more later, but can't remove any excess! Run the blender a few seconds after adding salt to ensure it's mixed well.
This salsa is delicious still hot, or refrigerated. Will last a LONG time in the fridge, but will probably get eaten quickly. When it cools, it gets a jellied texture and will respond well to being stirred up before eating.
This recipe is not at all specific on how much of anything, because it's very flexible to your own personal taste.