Take the seeds and veins off of some or all of the jalapeños depending on how spicy you like it. (I usually keep about 3 with seeds and veins and add one at a time until I like it).
Place all of the ingredients in a pot.
Cover with water and bring to a boil until the tomatillos change color.
Blend with 1/2 teaspoon of salt or chicken bouillon. (Don't add all of the jalapeños with seeds and veins until you taste the spiciness).
Taste and adjust flavor. Add more jalapeños if desired and blend again.
This salsa is good for tacos, tamales, chicken, dipping tortilla chips etc.
You can adjust the flavors to your liking