Authentic 5-ingredient Mexican Salsa Verde for your tacos, enchiladas, or breakfast eggs. Plus, a trick on how to adjust the spiciness to your liking.
Place tomatillos as a whole, garlic cloves as a whole and chilis as a whole in a pan with a lid and add about an inch of water. (If you want more control over spiciness, cook tomatillos and garlic in one pan and chilis in another).
Bring water to the boil and once boiling, reduce heat to simmer and cover the pan with a tight-fitting lid.
Add cooked tomatillos, garlic, cilantro, and about half a teaspoon of salt to a blender and blend for about 30 seconds, then and chilis cutting off the stem first (and deseeding if desired) one at a time until you reach desired spiciness. Blend until smooth.