Hello,

I have browsed the recipes on the pinned post, but I was not able to find one that I felt could definitely give me the kind of salsa verde I am looking for.

Whenever I attempt it*, it is THICK, almost goopy and teeming with charred bits—nothing at all like the smooth, spicy, relatively liquidy green salsa I'd find at a taco place.

What is the secret? Is the ripeness level of the tomatillos a major factor? Do I just need to water down what I already have? Do I need the tomatillos to be raw?

Please let me know if you have any thoughts, thank you so much.

*I have tried the NYT roasted tomatillo salsa recipe along with just winging it