The first time I made this recipe, I didn’t roast the Tomatillos, jalapeno or garlic. The recipe was ok, but nothing to write home about. So, I went on a search for a better recipe. While this one takes a little more effort, it is well worth it! I found roasting, as opposed to boiling, really brings out the flavors in the Tomatillos, and gives the salsa an extra layer of flavor.
When you grow Tomatillos for the first time, and you THINK they are going to be like growing regular tomatoes, you end up with an sh*tload of tomatillos! I had to figure out what to do with them all, since I hate to waste anything. So, I went on a search for tomatillo recipes, and found one for a Salsa Verde. We eat a lot of salsa in this house, well, Nathan does. So, I had to give it a shot since I like to have a variety of dips. And, as I kept looking, I found other ways to use the salsa!
This is a very versatile recipe that goes well with Mexican, French and Italian foods. I have probably 25 jars put up for winter. I give this recipe a 5 Star rating for the ease and flavor.