Tomatillo Salsa (Salsa Verde)
Why This Recipe Works
For a tangy, well-balanced tomatillo salsa recipe that highlighted the green, citrusy notes of the fruit and paired nicely with a variety of Mexican dishes, we briefly boiled whole husked tomatillos to soften their firm texture and tame their acidity. A few quick pulses in a food processor along with onion, garlic, jalapeño chile, cilantro, and lime juice and the salsa was ready to serve. We also liked the salsa recipe made with tomatillos that were broiled—their charred skins lent the salsa subtle smoky nuances.