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.
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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..
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