Some roasted tomatillo salsas I’ve tried taste too roasted or smoky, but not this one. Roasting them really brings out their best side. I tried making this salsa with raw tomatillos, but they’re borderline sour. I’ve had an easy time finding them at grocery stores lately. Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes-they’re cousins. That’s the beauty of simple recipes made with fresh, natural ingredients-they’re inevitably awesome. Your salsa will be delicious, fresh and so much better than the salty jarred varieties. I can guarantee that much.
Salsa verde plus#
You can pick up each tomatillo, squeeze it to gauge ripeness and peel back the husk to look for bright green skin, but you don’t know how flavorful it really is until you taste it.Īdd eleven more tomatillos to the mix, plus jalapeño that may or may not be crazy spicy, plus onion and cilantro of varying freshness, and you’ll never make a batch of salsa that tastes quite like another. That’s just what happens with a simple recipe made with natural ingredients. Then, I made it a couple more times, with the same ingredients, but each time, it tasted a little different. This salsa verde is so fresh and irresistible. One part, on its own, was so much better than the other six combined.
![salsa verde salsa verde](https://assets.tmecosys.cn/image/upload/t_web767x639/img/recipe/vimdb/186826.jpg)
Sometimes I have to remind myself that simple is best. This salsa was originally a component in a seven-layer dip concept, but the salsa blew the dip out of the water. I’m never going back to store-bought salsa verde! This salsa verde is fresh, bright, and not too salty like those store-bought versions.