Tomatillos, tomatillos, tomatillos. They are EVERYWHERE and still coming on strong. I wanted something new, besides my ubiquitous salsa verde. Add in some Bulgarian carrot chiles, and this smokin' sauce is what came out.
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.