Salsa Verde Recipe

Boil the vegetables: Add the water, salt, tomatillos, onion, garlic, and chiles to a saucepan. Bring everything to a boil and then reduce the heat to a simmer. Simmer uncovered for 8 to 10 minutes.
1 lb tomatillos, 1 white onion, 4 serrano peppers, 2 cloves garlic, 2 ½ teaspoons sea salt, 3 cups water
Drain the liquid off of the boiled mixture. Reserve ½ to 1 cup of the liquid to thin the salsa, if needed.
Blend: Transfer the boiled vegetables to the bowl of your food processor. Add the cilantro and lime juice and blend until smooth.
½ cup fresh cilantro, 1 tablespoon lime juice
Fry: Add the oil to the pot and heat to medium-high. Add the blended salsa to the pan and bring it to a boil. Reduce the heat and simmer the salsa. This step reduces the salsa and concentrates its flavor.
1 tablespoon oil
Adjust the seasoning: Add a little salt, if needed. Finish with a squeeze of fresh lime juice.