Yield: Yields 1-1/2 cups
If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it’s time to eat.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Love this - super easy and has a delicious lime-y flavor. It's my boyfriend's favorite :) Sometimes I'll add a dash or two of cumin. Delish!!!
Fussy eaters loved the sweet/sour taste. Tomatillo has a very interesting taste after it is barbequed which you will recognize if you eat in Mexican restaurants..
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?