Spicy Green Salsa Verde Sauce

Start by peeling the husks off the tomatillos and rinsing them under warm tap water. This step is crucial as tomatillos are often sticky and might have dirt on them.

Char the tomatillos and jalapenos on a hot grill or pan until their skin is blistered and slightly blackened. This technique, learned from years of experimenting with Salsa Verde, adds a smoky depth to the otherwise tangy sauce.

Cut the onion into four pieces and grill them together with peeled garlic until they get a slightly charred appearance. The onion and garlic add a beautiful sweetness that balances out the heat from the jalapenos.

Allow all the char-grilled ingredients to cool down. Meanwhile, freshen up your cilantro leaves by giving them a quick rinse under cold water.

Toss the grilled ingredients and cilantro into a food processor along with lime juice and salt. Lime juice is the secret ingredient that makes this salsa come alive, delivering an edgy punch that makes it irresistible.

Pulse until you achieve a chunky or smooth consistency as per your liking. If the mixture is too thick, feel free to add a bit of water. An ideal Salsa Verde should have enough liquid to drape over your dishes but should hold its own body when placed on a chip.

Finally, taste and adjust the seasoning according to your preference.