To make salsa verde, heat 1 1/2 pounds of tomatillos, 1 to 2 serrano peppers and a split white onion in a medium sauce pan with water for 10 minutes. Blend the combination into a chunky puree after adding cilantro, 1 tablespoon of lime juice and a pinch of salt.
Substitute jalapeno peppers to make milder salsa. Since larger pieces of onion have a stronger flavor, opt to chop the onion instead of using larger pieces if desired. After blending the ingredients, transfer the salsa verde into a bowl, and sample. Add more salt or lime juice if necessary. Remove husks, stems and seeds of all ingredients prior to cooking, although keeping the pepper seeds creates a hotter salsa if desired. Salsa verde lasts up to two weeks in a sealed container when stored in a refrigerator, although the salsa’s flavor is best when served immediately after preparation. Cool the salsa thoroughly before refrigeration.
Blenders are better suited for preparing smoother salsa, while hand-chopped or ingredients processed in a food processor provide more bulk. Using both fresh and chopped dried peppers adds more variety and texture to the salsa. Variations of staple Mexican salsas may include fruits such as papaya, mango or pineapple.