Years ago I had the unique opportunity to learn how to make chicken enchiladas and salsa verde from a master... a lovely Mexican woman named Lupe who I worked with at the time. Lupe didn't work from a recipe. She just knew how to do it. She learned from her mother who learned from her mother, and so on. It was a family tradition, and now it's one of my favorite dishes.
I'll do my best to put it all down for you, but since I learned without a recipe I apologize in advance for my approximations.
Salsa Verde
Ingredients
6-8 tomatillos
1-2 serrano peppers (you can substitute whatever peppers you prefer)
3-4 cloves of garlic
1/2 medium onion
Salt
Juice from 1 lime
Handful of cilantro leaves
