After many years, our favorite local Mexican restaurant (they described their cuisine to me as "Mexico City") closed recently. We've replicated some of their dishes but have struggled with the salsa verde they served with enchiladas. Their sauce was particularly – and pleasantly – tart. I always assumed that the tartness came from tomatillos but we've made tomatillo-based salsas verdes (a fair number of times): none has been even a little tart.
Am I missing something obvious here? Using too-ripe or under-ripe tomatillos? Trying to rely on the wrong ingredient? Any one here have an ideas or suggestions?
ETA: This is the most recent failed attempt: https://www.loveandlemons.com/enchiladas-verdes/
We are able to purchase tomatillos at our local (American) grocery store.
by Hot_Entertainment283
7 Comments
I wonder if simply using more lime is the key.
If you’re looking for a commercial product, I think all the Herdez salsa verde are good. The roasted green salsa is my favorite. If you want it more tart add the juice of another lime!
Ok. I’m asking you this question that you should know the answer to. How do you determine the difference between tomatillos and unripe tomatoes?
Are you leaving them raw?
Tomatillos should be super acidic. How are you cooking them? Send recipe
First of all. Was the salsa raw? Boiled? Charred? Fried?
This can also develop different flavors
Tomatillos, likely raw
There have been a few questions about recipes and process. Most recently, we used this one: [https://www.loveandlemons.com/enchiladas-verdes/](https://www.loveandlemons.com/enchiladas-verdes/), which calls for roasting (25-35 minutes @450F) then blending the tomatillos