Bring a small pot of water to a boil. Add the rinsed tomatillos and simmer 4–5 minutes until softened and slightly color-changed. Drain and let cool slightly. (Optional: roast tomatillos under a broiler or on a hot skillet until blistered for a smokier flavor — 6–8 minutes, turning.)

Blend base

In a blender or food processor, combine the cooked tomatillos, cilantro, chopped white onion, garlic clove, lime juice, neutral oil, and 3/4 tsp salt. Pulse until mostly smooth but with a little texture (about 10–15 one-second pulses). Taste and adjust seasoning — add up to 1/4 tsp additional salt or another 1/2 tbsp lime juice if needed.

Peruvian Green Chili Blend (Ají Verde style)

Prepare chili

Remove the stem (and seeds if you want less heat) from the Peruvian green chili (or jalapeño). Roughly chop.

Make ají verde

In the blender or small food processor, combine the chopped chili, parsley, mayonnaise, evaporated milk (or whole milk) if using, red wine vinegar, and 1/4 tsp salt. Blend to a smooth, bright-green sauce, about 20–30 seconds. Adjust texture with more milk if too thick. Taste and add a pinch more salt or a squeeze of lime if needed.

Combine with salsa verde

Fold or gently pulse 2–3 tablespoons of the ají verde into the salsa verde base to create a layered green salsa with Peruvian-chili flavor. Start with 2 tbsp, taste, and add up to 3 tbsp for more creaminess and heat. Mix until combined but still vibrant and slightly chunky.

Union Salsa (Bright garnish)

Make union salsa

Combine the diced roma tomato, finely diced red onion, 1 tsp fresh lime juice, chopped cilantro, and 1/8 tsp salt in a small bowl. Toss and let rest 5 minutes to marry flavors. This salsa is not cooked — it adds brightness and crunch on top of the verde.

Assemble final house salsa

Spoon the combined salsa verde + ají verde into a shallow serving bowl. Spoon a tablespoon or two of the union salsa over the center (or serve on the side) so the bright tomato-onion mix sits on top of the green salsa for contrast.

To Serve

Place corn tortilla chips in a separate bowl or arrange around the serving bowl. Garnish the salsa with extra cilantro sprigs if desired and serve with lime wedges.

Store leftovers covered in the refrigerator for up to 3 days. Stir before serving; the texture may thicken slightly — loosen with a teaspoon of water or a little extra lime juice if needed.