Raw tomatillo salsa packs quite an acidic punch, and the firm flesh of the tomatillos gives it a lively crunch. It couldn't be easier to make, either.

Essential Roasted Tomatillo-Chipotle Salsa Salsa de Chile Chipotle y Tomate Verde ... (5 to 6 medium) tomatillos, husked and rinsed Salt, about 1/2 teaspoon Sugar, about 1/4 teaspoon 1.

1) Prepare the Tomatillo Salsa: In a medium saucepan, bring water to a boil. Add the tomatillos and jalpeños and cook for about 5 minutes until they soften. Drain and transfer to a blender.

2021 F&W Best New Chef Fermín Núñez's raw tomatillo salsa combines tart, fresh tomatillos; jalapeño and serrano chiles; tender scallions; and pungent cilantro for a juicy, refreshing salsa ...

In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes ...

Tomatillos might look like small, under-ripe tomatoes beneath their paperlike husks, but unwrap them and you will find firm, slightly sticky flesh with a scent similar to freshly picked herbs ...

Directions. Make the meatballs: In a blender or food processor, pulse eggs, half the onions, 1 tomatillo and mint until a uniform mixture forms and tomatillo and onion are very finely chopped.