Green Tomatillo Salsa

Store in an airtight container in the refrigerator. Homemade salsa verde generally lasts about a week.

For a smoother salsa, you can blend the ingredients until very smooth. For a chunkier texture, pulse the ingredients briefly.

Adjust the heat by controlling the number and type of chili peppers used.

To mellow the tartness of the tomatillos, you can roast them along with the other ingredients before blending.

Tacos (especially with pork, chicken, or fish)

Enchiladas

Chilaquiles

Grilled meats and vegetables

Nachos

Eggs and omelets

Not removing the papery husk from the tomatillos before cooking, which can impart a bitter taste.

Over-blending, which can lead to a watery or gummy texture.