1 pound tomatillos, husked and rinsed
1 serrano chili pepper, stemmed and halved leave the seeds in
1 small white onion, quartered
6 cloves of garlic
1 lime, juiced
small bunch of cilantro, separate stems but don't throw them away
1 teaspoon sea salt
Combine the tomatillos, serrano, onions, garlic, cilantro stems and salt in a medium size sauce pan. Add enough water to cover the tomatillos and bring to a boil over medium/high heat.
Reduce the heat and simmer until the tomatillos are tender about 15 minutes, remove from heat and let cool.
Transfer everything in the pot to the blender using a slotted spoon, reserve some of the cooking water.
Add the cilantro leaves and lime juice and puree until smooth. If the salsa is to o thick add some of the reserved cooking water but only a tablespoon at a time.
Let everything sit for about 30 minutes and pop in the fridge so it can get nice and cold!