Remove the husks from the 7 tomatillos and rinse them thoroughly to remove their sticky coating.

Place the tomatillos, 1 jalapeño pepper, and 1 garlic clove in a saucepan. Cover with water.

Bring the saucepan to a boil and simmer until the tomatillos and jalapeño have completely changed to a dull olive-green color, about 8 minutes.

Drain the cooked tomatillos, jalapeño, and garlic, reserving 30 ml (2 tbsp) of the cooking water.

Transfer the drained vegetables to a blender and add the pinch of salt.

Blend until smooth and pourable. Add up to 30 ml (2 tbsp) reserved cooking water only if the salsa is too thick.

Pour the blended salsa into a serving bowl and let it cool to room temperature.

Finely chop the 1/2 white onion and 15 g fresh coriander.

Stir the chopped onion, coriander, and a few drops of lime juice into the cooled salsa. Serve with tacos or as a dip.