This easy tomatillo salsa verde for tacos uses fresh jalapeños and serranos for a deliciously tangy and Whole30 compliant salsa perfect for tacos and on just about anything.
Boil 4 cups of water in a medium saucepan.
Place the tomatillos (husked and washed), serrano pepper, jalapeño pepper, 1/4 of a white onion, and the garlic clove in the boiling water.
After about 10-12 minutes, use a fork to check that the vegetables are soft. If so, remove the vegetables from water. Reserve 1/4 cup of the water and let it cool.
Place the vegetables in a food processor or blender along with the cilantro and salt.
Add the reserved cooking liquid and blend together until smooth.
Taste and adjust the salt if needed.
Refrigerate any leftover salsa for 3-4 days.