I am making a bunch of from scratch foods for my daughter in law’s lengthy no iodine diet. I stopped into a grocery store on the way home last night to pick up some milk for my wife’s coffee and I saw some nice looking fresh tomatillos. I bought about 8 of them and two jalapenos. Remove husks, rinse, peel and quarter two onions, peel 5 cloves garlic, cut the ends off the jalapenos and slice once lengthwise. Put in pot, cover with water, boil for 15 minutes, put in blender and puree to whatever consistency you want, then fry for 15 more minutes. Easy peasy. Active time? 5 minutes if you are slow. Cook time? 30 minutes. Results? Delicious salsa that become the base for all sorts of good stuff.
Alternately, you can roast them in the toaster oven and skip the boiling and frying.
I roast them as well on a sheet pan under the broiler until slightly blackened. blend with a little water or stock and them blend with fresh cilantro
I dry fried them in a large iron fry pan once. That works well too. It’s just so easy to make. Next time I think I’ll go for throw them on a no stick surface and roast in the BGE, then puree and add some water or cream.
I also roast the ingredients. I was surprised that anyone would boil them. Had not seen that before. I would imagine you’d miss out on the Maillard reaction flavors.
A lot of the recipes call for boiling. A LOT. Like more than 75% of those on Google. I needed simple and throwing them in a pot and not even thinking about it was too inviting. Active time of 5 minutes or less was the winner.
I do it in a cast iron skillet, the tomatillos love it!
Chimichurri is easier… No cooking needed!
Easiest ever!
I use a grill basket on a gas grill to get my
Mallard on. I then add cilantro and lime juice to the food processor.
I usually boil because its simple and fast. Love salsa verde. I generally include cilantro, white onion and jalapeño for a quick sauce.
Those look so cute! 
I love chimichurri! Sometimes I buy carrots with the tops still attached and use the greens in lieu of parsley. The taste is close enough and it’s a great way to use up whole carrots.
Fine line between sauce and condiment. AND you assume that you do not pick the leaves off the parsley, which is just unprofessional.
When you guys talk about boiling, are you adding water? When I roast I don’t add any water. You like it to be watered down? I also usually add a poblano pepper. I just throw everything on a pan with some olive oil then blend after the stuff is soft.
Both of Kenji’s pressure cooker recipes for chili verde are awesome (well, at least for non-vegetarians):
Although I like his pork recipe more for the actual meat, the chicken version actually seems to make a better, more flavorful verde sauce, especially when you use bone-in, skin-on thighs (tiny bit more work to remove the skin and debone when finished but totally worth it). They’re also so easy to augment…sometimes I’ll throw in extra spices, hot sauces & different chili combos, even the occasional tomato and/or other random veggies if I have some extras laying around. Always turns out delicious.
A method I read from the daughter of an elderly Mexican mom; after the boiling of the tomatillos, garlic, onion, and Jalapeños (I use more tomatillos than Jay-about twelve to the rest of his proportions) pour the solids and the boiling water into a blender and then add two bunches of cilantro leaves, larger stems removed and here comes the trick-very slowly pour the freshly blended mixture into a very hot le crueset or cast iron pot in order to scald the blended ingredients. If you do it correctly, all of the blended mix gets scalded. Then lower the heat until the correct thickness is achieved and do a final taste, adjusting with salt, pepper, and sugar (the sugar if it is too spicy).
If you adopt the roasting method over the boiling method, the resultant salsa verde will be good, but just a little less bright and fresh. The scalding method keeps the salsa verde bright and, well, verde-while also having much of the depth that the roasting provides.
This is essentially what I do when I boil it. The scald is the key.
Salsa verde is one of my favorite things. It also led me to the knowledge that I love all things green sauce. If you make green goddess, Chimichurri, pebre, strongly herbed and acidic anything, I am a fan. Salsa verde is a springboard. And to clarify, yeah I roast mine first. 
A great sauce to have in the fridge. Thanks for the reminder. We use serranos and I don’t bother removing the paper from the garlic. I haven’t tried the boil thing. a little time in my iron skillet is pretty fast. And sometimes a squirt of fresh lime. Acid pig.
Jason