1- 2JalapenosCan be de-seeded for less spice, use more or less depending on how spicy you want it.
CilantroHandful (some people love cilantro, some don't, so use what you prefer.)
Remove husk from tomatillo and place in a colander. Rinse well to remove waxy residue from skin. You can also use a kitchen towel to remove all the wax from the skin.
Place rinsed tomatillos in a small pot with halved onion, and jalapenos. Cover with water and boil for about 10 minutes, till they soften.
In a blender add a handful of cilantro, 2 raw garlic cloves, the boiled tomatillos, jalapeno, onion, and ½ cup of the cooking liquid, and salt. Blend well and taste for seasoning. You can also add canned green chiles afterwards to make it chunkier, or once cooled, add diced avocado. Store in airtight jars in the refrigerator up to 5 days or freeze if needed.