There are a couple of different ways to approach a salsa verde recipe. But for best results, you won't want to skip this key ...

If you're a fan of Mexican and Central American cuisines, you're probably already quite familiar with the tomatillo. A staple ingredient in salsa verde, these unique husk-covered fruits are used ...

If you are ready to start summer with a bang, make this shishito pepper salsa. This easy, authentic tomatillo salsa is a delicious reminder of the summer garden. Man ...

Stir in tomatillo-onion mixture until evenly combined. Season with salt and set aside. Make the salsa verde: In a large pot over medium-high heat, combine jalapeños, remaining tomatillos ...

Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber. Make Ahead: The salsa can be refrigerated for 3 days.

While it can be spicy, the spiciness doesn’t linger too long and is cooled by the cauliflower. The addition of crunchy ...

Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

The star of this enchilada variation is the creamy green sauce made from bright salsa verde and Mexican crema. For the first shortcut, we’re using store-bought tomatillo-based salsa, rather than ...