The green salsa that finally worked for breakfast

I spent months trying different salsas for morning and none of them worked quite right. The problem: most of my dinner salsas are too heavy — too smoky, too much dried chile depth, not the right energy for breakfast. What I landed on: fresh tomatillo and serrano, very slightly charred (just a little color, not the deep char I use for dinner salsas), minimal cumin, a little garlic, and a lot of lime. It is bright and clean but has a mild heat that builds. It works with eggs without competing with them and it does not feel like you are eating dinner in the morning.