Salsa verde is defined by how you prepare your tomatillos. Each method creates a distinctly different result: **Raw tomatillos** - create a bright, sharp salsa with citrusy notes. Best for fresh table salsas and ceviches. **Boiled tomatillos** - produce a milder, slightly sweeter sauce. Traditional for chilaquiles and enchiladas verdes. **Roasted/charred tomatillos** - develop deep, smoky complexity. Fire-roast directly over a flame or broil until blackened in spots for rich depth. **Balance your heat** - serrano peppers give clean heat, jalapenos add vegetal notes. Remove seeds and membranes for milder salsa. **Fresh cilantro is essential** - add it raw after cooking for the brightest flavor. Some people add avocado for creamy verde sauces.