Green Salsa

Store homemade green salsa in an airtight container in the refrigerator. Freezes well in ice cube trays for portioning. Commercial jars should be refrigerated after opening and used within the manufacturer's timeframe.

For a fresher, looser sauce, add cilantro and onion after cooking tomatillos rather than before.

Roast tomatillos and peppers for a deeper, smokier flavor; boil them for a brighter, fresher taste.

If your salsa is too thick, thin it with a splash of water or lime juice.

Taste and adjust heat level—remove seeds from peppers for milder salsa, keep them for spicier.

Eggs, tacos, enchiladas, chicken, fish, beans, tortilla chips

Pairs well with cilantro, lime, garlic, onion, cumin, and garlic

Using red tomatoes instead of tomatillos—they produce a different flavor and texture.

Over-processing into a paste; pulse until chunky for better texture and appearance.

Skipping the cooking step; raw tomatillos can taste grassy and harsh.