So I wanted to make salsa verde at home to make chilaquiles. There is no way to obtain fresh tomatillos where I live in Europe, so excuse the use of canned ones, it’s better than use tomatoes I guess.
When pureeing them – would you use the stock they come in with or drain them? It says that there are spices in there and yet I tried it once (too long ago to remember really) and it tasted some just like citric acid.
Any input is much appreciated.
by No-Truck-6221