Husk and rinse the tomatillos to remove any sticky residue. Cut them in half to help them blend more easily.

Remove the stem from the jalapeño. If you prefer a milder salsa, remove the seeds; otherwise, leave them in for added heat.

Rinse the cilantro under cold water and shake off excess moisture. You can use the stems as they add flavor.

Peel the garlic cloves and set aside.

In a saucepan, add the halved tomatillos and cover them with water. Bring to a boil over medium heat.

Once boiling, reduce heat and simmer for about 5 minutes until the tomatillos are soft and their color changes to a dull green.

Remove from heat and drain the tomatillos, allowing them to cool slightly before blending.

In a blender or food processor, combine the cooked tomatillos, jalapeño, cilantro, garlic, lime juice, and salt.

Blend until smooth, adjusting the consistency with a little water if necessary. Taste and adjust seasoning, adding more salt or lime juice as desired.

If using, drizzle in the olive oil while blending to enhance the flavor and texture.

Transfer the salsa verde to a serving bowl. It can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld.

Enjoy with tortilla chips, tacos, grilled meats, or as a topping for your favorite dishes.