Tomatillos and roasted chiles make the best salsa. I do also have to say that you really need to pretend that the yellow citric object in the first picture is a green citric object. I try really hard to always have limes on hand, but for some reason I didn't. I do not recommend making salsa with lemon unless you have no choice. It just doesn't taste the same.
|tomatillos, citrus, onion, cilantro, serranos, roasted chiles, salt, and oil|
|have minions peel tomatillos|
|boil until just changing color and then drain - I find this lets the salsa stay fresh longer|
|chop onion, serrano, and cilantro|
|put everything in the same pot but the cilantro and onions and blend well|
|then add cilantro and onions and just pulse|
|season to taste and let rest at least an hour|
Serve with corn chips, as a base for chilaquiles, on top of enchiladas, wherever green yumminess will be appreciated.