I'm making some salsas for a large gathering (like 50 people).
I've only made Tomatillo salsa once or twice. But I've noticed some recipes call for roasting and others do not. It's a little bit more trouble to roast, but not the end of the world. Still if the yum factor is not that big, I'd just rather save the time.
Will I get considerably more flavor from the roasting? Is it worth the trouble?
I also have a concern the the last roasted salsa I made just didn't taste quite as good with chips as it did as a sauce for fish or chicken or whatever. But, that was not salsa verde, it was chirmol.
Heck, if anyone wants to post good salsa verde recipe that would be fine also.
I await your chow-able advice.