My first experience with Salsa Verde was a jar I bought at Trader Joe’s about 5 years ago. Before that I’d never even heard of a green salsa or a tomatillo. A friend of mine recommended it as a base for a chicken and white bean chili that she made which was delicious and made me a fan of it forever.
Since then I have found many other uses for Salsa Verde and the best I’ve ever had is out of a taco truck in Ladson, SC. I have yet to make a batch as good as theirs but this recipe is quite tasty. It doesn’t call for roasting them beforehand, but if you do it does add a nice flavor to it.
Just put the husked and washed tomatillos, onions, garlic cloves and peppers in a roasting pan and hit them under the broiler until they get roasty and a little charred. Or you can even grill all the veggies first.
This recipe starts with all fresh raw veggies that get blended and cooked in a pot. I got my tomatillos from a farmer’s market but I hear they are easy to grow and next year I’m going to try it.Print