The ingredients are untraditional, but the flavor evokes the essence of Mexican cuisine. Chef Gandin serves the pungent, black-olive salsa with grilled fish, though we’re just as keen on scooping it on tortilla chips for a flavor-packed appetizer.
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.