First, open your can of tomatillos and use a slotted spoon to get them out. You don’t want any of the can juice, yet you want all the juice that’s inside of the tomatillo.
Then, wash and pat dry the cilantro. Put everything into the blender, tomatillos first.
Blend until well mixed and just slightly chunky. Taste then add more salt if needed.
It’s so fresh and so green. We love it! The pectin in the tomatillos will release as it sits in the jar in the fridge overnight, yet just be sure to give it a good stir before you use it.
Pour into the jar and chill for at least 4 hours – it’s best when served cold.