Step 1

Combine tomatillos, onion, garlic, and jalapeños in a large pot. Cover with water by about and inch, season with salt, and bring to a boil.

Step 2

Reduce heat to a simmer and cook until tomatillos are soft, but not falling apart, about 10 minutes. Let cool slightly.

Step 3

Using a slotted spoon transfer vegetables to a blender, along with 1/2 cup of the cooking liquid. Add cilantro and 1 teaspoon salt. You may need to do this in batches depending on the size of your blender.

Step 4

Blend on high (careful, if the mixture is still hot, hold a few layers of paper towel over the blender instead of the lid. The heat will make the top blow off).

Step 5

Once smooth, taste and add more salt if needed. If the mixture is too thick, add a tablespoon or so more of the cooking liquid, keep in mind, the salsa will thicken as it cools, so you want it to be a little runny initially.

Step 6

Transfer to a sealed container and refrigerate until ready to use. Salsa will keep for up to a week in the refrigerator.