Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb.
Some recipes call for boiling the tomatillos, but roasting adds more flavor to the sauce and is worth the extra step.
When selecting tomatillos, always slightly open the husk to inspect the flesh color and tone inside. The flesh should be firm and without major blemishes and the color should be bright green, with a fresh, fruity smell.