Though sometimes made with raw or roasted tomatillos, fresh tomatillos make this cooked version of salsa verde from Sandra A. Gutierrez bright and spicy. Pair it with rich braises and cheesy quesadillas, or spoon over tacos.
Place tomatillos in a medium bowl, and add hot water to cover. Let stand until husks are no longer sticky and slip off easily, about 5 minutes. Drain; remove and discard husks.
Bring a large saucepan of water to a boil. Add chiles, and cook until no longer bright green, 3 to 4 minutes. Add tomatillos, and cook until tender when pierced with a fork, about 5 minutes. Drain vegetables, and transfer to a blender. Add garlic and salt. Process until smooth, about 30 seconds.
Heat oil in a large skillet over medium. Carefully pour salsa into skillet (it will splatter), and cook, stirring often, until slightly thickened and glossy, about 5 minutes.
Let cool to room temperature before serving, about 1 hour. Cooled salsa may be stored in an airtight container in refrigerator up to 3 days.