Remove the husks from the Tomatillos, and place them in the strainer to wash them well under tap water, to get rid of the sticky/slimy residues.

Cook the tomatillos in boiling water for 5 minutes, and then remove them from the water to cool.

In a food processor or a blender, place the tomatillos together with the rest of the ingredients.

Take into account that the amount of the pepper's seeds you will include in the dish will significantly affect the spiciness level.

Some people like to add garlic or more lemon, but to me the salsa is sour enough as it is, because of the natural flavor of the tomatillos.

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Blend them all together to get a consistent mixture.

Refrigerate until served.

Serve with nachos or as a salsa sauce for Mexican dishes.

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The amount you'll get is about 23oz (650g).

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