Salsa Verde , and I mean REAL Salsa Verde, is one of the things that I tend to put on everything when tomatillos are in season. While some people like to make Salsa Verde with green tomatoes, it can’t be compared to the complex flavours of a roasted tomatillo-based salsa. The papery-husked fruit grows well in our desert-like conditions, and once they start to ripen I can’t get enough of them.
Tomatillo means “little tomato” in Spanish, but while the little green fruits may look a little like green tomatoes, the flavour is so much more. Tomatillos have an acidic nature with a bright, almost citrus-ey edge. They hold their own when paired with a strong flavoured meat such as pork, but also work well to influence the milder proteins such as chicken, fish and eggs. Tomas mellow out slightly, but also develop a more complex flavour when roasted in the oven or on the barbecue. This is how I like them best. When cooked down they become a thicker, less watery sauce than tomatoes, and therefore make an excellent addition to hearty stews and soups.
This Salsa Verde recipe is the same one I’ve sold at markets and people love it. It’s simple enough to make and while it makes a great dip for tortilla chips or topping for enchiladas or burritos, let your imagination run wild and try it on everything. You really can’t go wrong.