First Step: Prepare Fresh Ingredients. Begin by husking the tomatillos and rinsing them to remove their sticky coating. Chop the white onion into small pieces and rinse thoroughly under cold water to soften the sharp flavor. Mince the garlic cloves and chop the cilantro coarsely. Halve the serrano or jalapeño pepper lengthwise and remove seeds if a milder spice level is desired.

Second Step: Roast Tomatillos and Peppers. Preheat your broiler and position a rack near the top of the oven. Line a baking sheet with foil. Place the halved tomatillos, serrano or jalapeño peppers, and garlic cloves cut-side down on the sheet. Roast for approximately 5 to 7 minutes, rotating as needed, until the skins blacken and blister slightly. Remove garlic early if it chars and allow the vegetables to cool for about 15 minutes.

Third Step: Blend the Salsa Verde. Transfer the roasted tomatillos, peppers, and garlic to a blender or food processor. Add the rinsed diced onion, chopped cilantro, salt, and water. Blend until you achieve your preferred consistency smooth or slightly chunky. Adjust texture by adding a bit more water if needed.

Fourth Step: Taste and Adjust. Sample the salsa verde and adjust seasoning with additional salt or lime juice if desired. If you prefer more heat, add reserved jalapeño seeds or fresh chiles. Blend briefly again to incorporate.

Final Step: Serve or Store. Serve the fresh Mexican salsa verde immediately as a condiment with grilled meats, tacos, or seafood. Alternatively, chill the salsa in the refrigerator to allow flavors to meld and intensify. This recipe can be enjoyed as a topping, dipping sauce, or marinade, making it a versatile addition to many meals.