Salsa verde is made with tomatillos, an interesting and very prolific plant. The plant is very different from tomato plants, and the fruits have a papery husk on them. 
The picture above is the husks that come off the tomatillos. And an onion skin snuck in there too.
I was not originally a fan of salsa verde. It didn’t look appealing because it was kind of green (verde). One day Rob Teale gave us a jar and I LOVED it. So creamy. It brings out the flavour of other foods really well. We got Rob’s recipe and copied it below with a few minor modifications.
5 cups chopped tomatillos
2 cups chopped peppers
4 cups chopped onions
1 cup lemon bottled juice
¼ cup chopped garlic
½ cup fresh cilantro
1 Tbsp cumin
3 Tbsp dried oregano and 3 Tbsp fresh oregano
1 Tbsp salt
1 tsp pepper
Mix everything together and bring to a boil. Simmer until desired consistency. Bottle in pint or quart jars and place in boiling water bath for 20 mins. **Rob strains the juice off the tomatillos after he chops them and then boils it down in a separate pot. It saves time. **
Abundant Acres Farm 
Thanks for the recipe, the tips and the tomatillos. I made this and awesome results. Only difference in my technique was that I roasted the tomatillos before chopping them, about 20 minutes at 375′, which I saw in a Mark Bittman recipe. It seemed to make the juice thicker, and eliminated the need for extra boiling to reduce the liquid. Also added some chopped jalapeño peppers for a tiny bit of heat.
Lorraine we tried your salsa verde and it is terrific!!!! Thanks for the modification, we’ll definitely try it once we have enough tomatillos again. Thanks for taking the opportunity to share this with everyone. – jen