From The Good Feast blog by Frank McMains

1 lb  Fresh Tomatillos, husk and stem removed, cut in large pieces
¼ cup  Fresh Lime juice
3  Large Garlic Cloves, sliced or about 2 tablespoons
1  Jalapeno Chili, stem and bottom trimmed
1  Chile de Arbol, stem and bottom trimmed
1  Serrano Chili, stem and bottom trimmed
1  Bunch of Cilantro, leaves and top of stems retained, equaling about 1 and ½ cups
2  tsp  Salt

Fresh tomatillos are the real key to great Salsa Verde. Once you have removed their husks and washed them, use a small paring knife to trim away the spot where the fruit connects to the vine. Your food processor will have an easier time getting all the ingredients pureed to the same size if you cut all of the ingredients into large pieces before you process them. Once you have your ingredients prepped, just place them all in the bowl of your food processor and puree them until combined and the appropriate consistency is reached. I find pulsing the blade a few times at the beginning facilitates easy processing. I include all of the seeds and ribs of the chili peppers because they contain a lot of flavor. The seeds and ribs also contain a lot of heat, so if you wish to tone down your salsa a bit then consider using a smaller portion of each pepper rather than removing the seeds and ribs. You could also substitute other spicy, green chilis such as Bird’s Eye or Scotch Bonnet. I like a mix of peppers because they not only vary the heat profile but also the complex fruitiness that underlies the spiciness of many peppers.  

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