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!