Salsa de tomate verde (Mexican green tomato sauce) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 11, 2015

    I usually prefer red salsas but prepared this for the salsa de albanil recipe. Served with the cheese and avocado, its sharpness was welcome. The book has a variation to roast the tomatillos (rather than boiling them), and I think the roasting would be preferable if you are serving this straight up on its own.

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