Published June 24, 2011.

Salsa Verde is less well known north of the border than its red, tortilla chip friendly cousin, but it is far more versatile. Fresh tomatillos are a must when preparing Salsa Verde. Canned tomatillos are widely available in supermarkets but they don’t hold a candle to the fresh article. You may have to make a trip to one of our local Latin American markets to find reasonable priced, high-quality and abundant tomatillos, but it is well worth the time.

This green sauce does pair nicely with tortilla chips but it ideal for topping everything from pulled pork to grilled fish. Salsa Verde is also a wonderful braising medium. A pork shoulder slowly simmered in this tangy elixir is a real summer dinner party crowd pleaser. You will also find it used to stew chicken on menus all over Mexico. Making Salsa Verde is simple; the home chef just needs to prep the ingredients and run them all through a food processor. If you want to get traditional with it then you can always grind away on the ingredients in your molcajete; however, no one is likely to complain if you break out your Cuisinart.

Should you choose to use Salsa Verde in a braise then you can get away with using canned tomatillos (such as in this recipe), but freshness is the key if you plan to drizzle it over something coming off of your backyard grill. Green means go!

SALSA VERDE RECIPE HERE...

TOMATILLO BRAISED PORK SHOULDER RECIPE HERE...

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