As I’m located in Asia, fresh tomatilos are hard to come by. I can only get them brined in a can. I still roast them as they turn a lil’sweeter than boiled.
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I sometimes like to char them while leaving the inside uncooked.
Zulias
The answer to this, as with many cooking questions is: It depends what you want.
If you’re making something to freshen up a dish, keep it raw.
If you’re looking for heavier, smokier umami, lean into that. Especially with chipotle based salsas.
Half and Half? Yes please. I find these to be the best ‘basic use’ salsas for storing and using later without a plan in mind.
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the old half and half
As I’m located in Asia, fresh tomatilos are hard to come by. I can only get them brined in a can. I still roast them as they turn a lil’sweeter than boiled.
I sometimes like to char them while leaving the inside uncooked.
The answer to this, as with many cooking questions is: It depends what you want.
If you’re making something to freshen up a dish, keep it raw.
If you’re looking for heavier, smokier umami, lean into that. Especially with chipotle based salsas.
Half and Half? Yes please. I find these to be the best ‘basic use’ salsas for storing and using later without a plan in mind.