For the best tomatillo salsa verde, we turned an executive chef to share his top culinary wisdom on the vibrant, fresh sauce.

The salsa. Method 1 (the smoother alternative): Scrape the tomatillos (and any juices that have accumulated around them) into a food processor or blender and add the rehydrated or canned chiles ...

This is the golden time of farm shares and farmers markets. Tomatoes abound. Hot pepper varieties overflow. Sweet corn appears on the back of pickup trucks parked in central locations. The amount of ...

Roasting, sautéing or simmering tomatillos brings out their sweetness and tones down the acidity. You won’t eat a plain tomatillo the way you might a tomato, as it won’t taste great on its own.

A classic variation of salsa utilizing tomatillos instead of tomatoes, this sauce dates to the Aztec Empire. The version I tend to make is delightful in the summer when you can throw the ...

½ cup fresh orange juice. ¼ cup fresh lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon sweet paprika. 1 teaspoon salt. ½ teaspoon freshly ground black pepper ...