Fresh Tomatillo Salsa (Pico de Gallo Verde)
Photo: Burcu Avsar and Zach DeSart
PUBLISHED November 8, 2024
Super-fresh tasting, acidic, and bright. Look for firm, unshriveled tomatillos with tight, papery husks; then remove them and rinse off the sticky residue. (If fresh tomatillos are not available, canned are not bad.) You can substitute green tomatoes if you’d like. Poblanos and some other fresh chiles have tough skins that are best removed. The easiest way is to char the skin, which has the added benefit of giving the salsa a light smoky flavor. You can, however, skip this step.
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