+
Home Cooking

Salsa Verde (roast the tomatillos or not?)

GDSinPA | Aug 30, 200712:22 PM     14

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.

-GDS

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

11 International Dumpling Recipes to Wrap Up Dinner This Fall
Recipe Round-Ups

11 International Dumpling Recipes to Wrap Up Dinner This Fall

by David Klein | Much like the divisive “Is a hot dog a sandwich?” debate, defining a dumpling can be contentious...

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner
How To

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner

by Kelly Magyarics | If you're seeking a new spin on comfort food, try Curaçao's stuffed cheese dish, keshi yená. It's...

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking
How To

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking

by Heather Reid | This cranberry pumpkin sourdough bread recipe is the perfect thing to bake all fall—and you can swap...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.