Easy, great to dip a chip in, or to use in other recipes.
Cut the tops off the jalapeños and scrape out the seeds and veins. Toss them into the bowl with the other vegetables. If you like the tomatillo sauce really hot, leave the veins and seeds in.
Throw in a large handful of fresh cilantro leaves into the bowl. Using an immersion blender mix everything together. Process to the consistency you want. Sometimes if I use it as an ingredient for another recipe I will leave it a little chunkier; smoother if using for a salsa dip or topping. Salt to taste.
Makes approximately 2 cups. You can store in the refrigerator for a couple of days. It will probably thicken up so add a little water and re-heat before using.