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Charred Salsa Verde, or Green Salsa, combines roasted vegetables with fresh herbs and lime juice to create a sauce that adds depth and freshness to even the “heaviest” Mexican dishes. The base of the sauce is the humble tomatillo, a green fruit covered in a thin husk that must be removed before eating.
The flavor is subtle and can range from tart to slightly sweet. Roasting the tomatillo in this recipe brings out more of the sugars in the fruit. Using a sweet onion balances out the flavor and the use of roasted jalapeños, fresh cilantro and lime add a little hint of heat along with fresh citrus notes.
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I love using Salsa Verde in dishes like Chilaquiles and Enchiladas in combination with Red Enchilada Sauce. Both dishes use corn tortillas as a base and pairing them with red enchilada sauce on one side and salsa verde on the other shows how the flavor is completely changed depending on which side you bite into.
Salsa Verde is also a great when used to accompany light fish dishes, or as an interesting substitution any time you’d typically use a tomato based salsa.
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