Set the oven rack to the middle position, about 6 inches away from the broiler. Turn the broiler on to high.
Make sure to remove husks from tomatillos and wash them before preparing salsa. Clean the seeds and membrane out of jalapenos OR, if you want salsa verde spicy, leave the seeds in.
Cut tomatillos, onion, jalapenos, garlic, and lime in halves of quarters and spread them out on the baking sheet. (If you need to, cover the baking sheet with foil or parchment paper.)
Place the baking sheet into the oven and let the vegetables cook for 5-8 minutes.
Once done, place the veggies into the blender, squeeze the juice out of limes, and add cilantro and seasoning. Pulse the blender until there is no more chunks.
You can serve salsa verde warm with tortilla chips of transfer it into a glass container with a lid, let it cool, and store in refrigerator.
Store salsa verde in a glass container with a lid, in the refrigerator. Stored property, it should last up to 1 week.
When getting more salsa from the jar, it's best to pour some out rather to use a spoon to scoop.
How to make salsa verde more spicy: jalapenos can be more spicy or less spicy. Older jalapenos are more spicy than younger ones and you can tell just by looking at the skin. Older jalapenos have brownish veins running along the skin, the more veins, the older and spicier the jalapeno would be Younger jalapenos would have smooth green skin with no veins. You can also choose to leave jalapeno seeds in because the seeds hold most of the spiciness for the chili pepper.