Oh, salsa verde, how I love thee. Classic sweet, tangy, spicy green goodness all trapped in a jar. The real beauty of tomatillos comes out when you roast them, lending smokey caramel overtones to this already awesome fruit.
Native to Mexico, this nightshade resembles a small, unripe tomato. Enclosed in their paper-like husk, they develop into a green, yellow, red, or purple fruit. Whether eaten raw, roasted, or made into salsa, they're delicious and sure to please!
Charred bits of onion and the last corn of summer are blended with blistered tomatillos for this tangy salsa. I was conservative on the amount of heat -- add more hot chilies "as desired" and you'll do fine.