Technically it just means green salsa, but it’s usually made with tomatillos. Otherwise known as Tomatillo-Serrano sauce, or Salsa Verde, or Mexico’s #2 salsa. Which are delicious, but the cooking process results in a duller color and a smoother taste. Fruit salsas, corn salsas, traditional, roasted, and one of my all time favorites, salsa verde. Roasting gives the whole salsa a smoky flavor that is just heavenly! Salsa Verde Recipe. A homemade green sauce can transform eggs, slow cooker carnitas, and enchiladas into something otherworldly– so getting good at whipping up this beauty opens up loads of instant possibilities. The Tomatillo: Origin and Description. Most salsa verdes use tomatillos that have been roasted first. It is, but probably not the type you’re thinking of. Most supermarkets these days have a basket of tomatillos tucked away in the produce section. https://cooking.nytimes.com/recipes/1012757-green-tomato-salsa-verde I "discovered" this salsa at a roadside taco stand near TECNOLOGICO DE MONTERREY, the premier university in Monterrey, Mexico. Sometimes tomatillo salsa can be roasted, but I kept it simple by making a 5-minute fresh tomatillo salsa recipe instead! M.Birman . I do have a tomatillo salsa recipe here on the website, but it’s a fresh one, where you don’t roast anything. This fruit is of Mexican origin and is a form of tomato. While the vast majority of mexican green sauces use tomatillos as their base, this recipe has only two ingredients, and neither one is tomatillo. Tomatillos are about 1 to 2 inches in diameter and have a thin, light-green husk. The tomatillo is grown in Mexico and in areas of South Texas. Meybe green tomatoes? Salsa verde without tomatillos. IS THIS TOMATILLO SALSA A SALSA VERDE RECIPE? 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