Ingredients / Produce / Summer
Tomatillo
That papery husk is hiding a fruit built for brightness, not sweetness.
Know this
Choose tomatillos that completely fill a dry, tight husk and feel firm underneath. The sticky film on the fruit is natural; peel away the husk and rinse it off before cooking. Chef secret: char most of the batch, but blend in one raw tomatillo at the end to bring the salsa's sharp edge back.
Cook
Roast or blister until softened and deeply spotted, then blend while still warm for a rounder salsa verde.
Season
Late summer into early fall.
Best pairings
serrano chile · cilantro · lime · white onion · avocado · pork
Also worth trying: garlic, cumin, pumpkin seeds, cotija, grilled fish, chicken, corn, black beans.
Recommended wine
A bright Sauvignon Blanc or dry Verdejo. Around $14 to $24.
See the full pairing guide