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To use the green salsa as an enchilada sauce requires one quick extra step. Then simply puree them into a smooth sauce. After roasting, transfer the vegetables to a blender or food processor.
Tomatillos salsa skin#
The charred outer skin adds another layer of flavor and truly does make this salsa better than anything you can buy from the store. Start by roasting the tomatillos, onion, garlic, and green chiles on a sheet pan. It’s bright and acidic, with a slight peppery flavor. The first thing you’ll notice about this type of salsa verde is its green color: It’s made from roasted tomatillos, onion, chilis, garlic and cilantro. Tomatillos look similar to a green tomato, but their flavor is much different. When the husk is removed, a round green sticky fruit is revealed. Tomatillos (also known as Mexican tomatoes) are a pale green fruit grown throughout Mexico, other Latin countries and in parts of the southwestern United States. Dip for polenta cakes or tortilla chips.Condiment to drizzle over cilantro lime Mexican skirt steak or cumin chile lamb kabobs.Marinade for grilled chicken tostadas or flap steak.
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Sauce for Green Chile Chicken Enchiladas.
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This recipe isn’t just for use as a salsa, though there are plenty of other uses for it! Add a bit of onion, garlic and green chilis and you’ve got a fantastic green chile salsa. Tomatillos, called “tomate verde” in Mexico, which means “green tomato”, are a staple in Mexican cuisine. It’s great as a dip, condiment, enchilada sauce, or marinade! Roasted Salsa Verde Use this recipe to make a delicious batch of green chile salsa with roasted tomatillos. Ingredients 1 1/2 pounds tomatillos 1/2 cup chopped white onion 2 cloves (or more) garlic, optional 1/2 cup chopped cilantro leaves and stems 1 tablespoon. My roasted salsa verde is better than any bottled or restaurant style salsa.