First attempt at a salsa verde

Despite the amount of chiles I used in this, the spice level is pretty mild.

Ingredients
• 8 medium tomatillos, husks removed and rinsed
• 2 jalapeños (1 boiled, 1 fresh)
• 4 serranos (3 boiled, 1 fresh)
• ½ white onion
• 5 fresh garlic cloves
• Juice of 2 medium limes
• ½ bunch fresh cilantro, roughly chopped
• Salt to taste
• A few tablespoons boil water and ice-bath water for blending

Steps
1. Boil tomatillos, 1 jalapeño, and 3 serranos for about 3–4 minutes, until tomatillos turn pale green.
2. Transfer them immediately to an ice bath for about 1 minute to stop cooking and keep the color bright.
3. Reserve some of the boil water and ice-bath water for blending.
4. Add to blender: boiled tomatillos and chiles, onion, garlic, lime juice, and salt.
5. Blend until mostly smooth, adding splashes of the reserved water to reach your desired texture.
6. Add the chopped cilantro and pulse briefly to keep the color vibrant.
7. Blend in the remaining 1 fresh jalapeño and 1 fresh serrano (uncooked) for extra brightness and a mild raw kick