A True Taste of Mexico Salsa verde—literally “green sauce”—is one of Mexico’s most iconic condiments. Its vibrant color and tangy kick come from tomatillos, small green fruits related to tomatoes, ...

What do avocados, chocolate and chia seeds have in common? They are popular foods that have roots in ancient Aztec and Mayan cultures. If you haven’t already discovered them, it’s time to add ...

Learn how to pick tomatillos, and choose between the two methods for making salsa verde. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen ...

Tomatillos might look like small, under-ripe tomatoes beneath their paperlike husks, but unwrap them and you will find firm, slightly sticky flesh with a scent similar to freshly picked herbs. Though ...

You may be initially intimidated by tomatillos when you first see them in the supermarket. Hiding a bright green fruit similar to a tiny green tomato, their papery greenish-brown husk gives them an ...

Learn how to make Salsa Verde Braised Chicken with fresh tomatillos. Learn how to make Salsa Verde Braised Chicken with fresh tomatillos. America's Heartland is presented by your local public ...

One of our most underused vegetables is the tomatillo. True, it’s a basic ingredient in salsa verde and chile verde, but its acidic tang can brighten dishes across the culinary spectrum, too, not just ...

Brandon V. Williams won first place earlier this month in the annual salsa contest at the Winston-Salem Fairgrounds Farmers Market with this recipe for salsa verde. Salsa verde features green ...

There are so many different types of salsa out there — even if they're not all available on your local grocery store's shelf. While pico de gallo and classic restaurant salsa both have their merits, ...

Patricia Jinich tried this salsa in the small Mexican town of Valle de Bravo. It is among the few salsas she knows of that use raw instead of cooked tomatillos. The combination of tomatillo, cilantro ...

Traditional salsa verde recipes are purely plant-based, but vegan chef Jocelyn Ramirez brings even more depth to her version with the addition of dried shiitake mushroom powder. You can make it simply ...