Eila's Green Salsa Verde

Before you start: prep all your vegetables as specified in the ingredient list. This is your mise en place—having everything ready means smooth blending and consistent results.

Add tomatillos, tomatoes, drained canned tomatoes and chiles, onion, jalapeños, and garlic to your food processor. Pulse 8-10 times until roughly chopped. (Don't over-process at this stage—you want texture, not purée.)

Add cilantro, lemon juice, and salt. Pulse another 6-8 times until you achieve your desired consistency—I prefer a chunky salsa with some bite-sized pieces remaining.

Taste and adjust seasoning. Add more salt for brightness, more lemon juice for acidity, or more jalapeño for heat.

Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.