When buying, choose very firm tomatillos with the papery husk intact. They can range in size from very small, like cherry tomatoes, to extremely large, like beefsteak tomatoes. I tend toward the medium ones, but all of them will give you good results.
When you peel the satisfyingly crinkly paper covering off the tomatillos, your fingers and the tomatillos inside will be sticky, kind of like a tree-sap stickiness. But it rinses right off with water. Peel back the cover and yank the stem; the whole thing comes off at once. Then make this salsa. You won't regret it!
For raw vegan diets, skip the dry-roasting process. Salsa verde is good without the char as well.
Use any kind of chili pepper. Jalapenos are milder than serranos, but you can use poblanos, too.
Salsa verde will keep in the refrigerator for about 3 days if sealed tightly.