Fast forward a week and I’ve made a fresh batch of salsa verde. Then I realize I don’t have any chips to show it with. So I got a bag of masa harina out, kneaded some dough, made a single tortilla, cut it into pieces and made some fresh baked tortilla chips just for this post:-) I tend to prefer salsas made with tomatoes for chips, but as a condiment on tacos, eggs, etc, I’m a huge fan of this green tomatillo salsa. It’s tangy, sweet and spicy with some very concentrated flavours owing to the fact that everything gets fire roasted before it goes into the salsa. You could of course use canned tomatillos, but given how widely available the fresh ones are here in North America, there really isn’t any excuse to not use fresh ones.
📖 Recipe
