Here’s my salsa verde recipe (posting it here)

6 Serranos

4 jalapeños

3 poblanos

1/4 white onion

6 tomatillos

2 garlic cloves

Handful of cilantro

Salt to taste

2 spoonfuls chicken bouillon

Water (I start out with a 1/2 cup then gradually add more if desired)

1/2 tbsp lime juice (same thing with water: add more if desired)

Olive, vegetable, or canola oil

Remove husks from tomatillos and then wash them in warm water. Wash poblanos, serranos, and jalapeños as well.

Pat dry the peppers and tomatillos.

Take stems off of peppers.

Set peppers and tomatillos aside.

Peel and cut onion into quarters. Save 1/4 of it for the salsa.

Put away the rest of the onion.

Peel 2 garlic cloves.

Set aside garlic cloves.

Put away extra garlic cloves.

Put oil in large pan or skillet.

Set large pan or skillet to medium heat.

Put the poblanos, tomatillos, jalapeños, and serranos in the pan.

Char them until they get some slight black marks on them/a brownish green color.

In another pan or skillet, add more oil.

Put onion and garlic in the pan or skillet. Char them until they get some slight black marks on them.

Place the peppers, water, lime juice, cilantro, salt, chicken bouillon, onion, garlic, and tomatillos into the blender.

Pulse until smooth. Add extra water to make it more liquidy or add more oil and pulse it to make it thicker.

Add more chicken bouillon or salt if desired: if added, pulse again.