Start by husking and rinsing the tomatillos. Remove any brown spots—those aren’t invited to the party. Take your jalapeños and remove the stems. You can choose to deseed them if you want to dial down the heat.

Chop the tomatillos into quarters and toss them into a blender. Blend until you reach a chunky consistency. You want texture but also a bit of smoothness—think of it like a nice dance floor with space for moving.

Next, throw in the finely chopped white onion, cilantro, and jalapeños into the blender. Click that lid back on. Carefully pulse to mix these gems into the tomatillos.

Now it’s time to add the lime juice, sea salt, ground cumin, and honey or agave syrup. Blend until everything is combined. Be sure to taste it at this step. If it needs more salt or sweetness, feel free to adjust.

If you’re feeling adventurous, toss in the diced avocado for a creamy twist! Blend again until it’s just combined. You want those lovely green chunks to remain intact for added texture.

Transfer your salsa verde to a bowl and let it chill in the fridge for at least half an hour. This helps the flavors meld beautifully. Serve it up with your favorite dishes!