Used Kenji's roasted tomatillo salsa recipe, but made it with canned tomatillos as they are cheaper where I live. Drained and rinsed them but didn't broil as they were too wet and soft.
Can you guys tell a difference in cooked salsas? It tasted pretty good but idk if I'm missing something by not using fresh.
by Down-baaad
17 Comments
I used canned for an avocado tomatillo salsa cause it browns faster with cooked tomatillo. Still tastes great
You are absolutely missing all of the flavors that come from fresh tomatillos. Even if you are cooking them, they retain a lot of the freshness that canning does not.
Think of it like a fresh tomato vs a canned tomato.
Canned is fine, as long as you like it go for it.
To me it is
Believe it or not, Straight to jail
It demonstrates skill to use canned ingredients and make it sing.
Plus a reliance on canned and shelf-stable ingredients is part of what gives restaurant style salsa its unique taste.
So it’s perfectly fine, just different.
My brother did this one. The salsa police came in, took him out back, killed him, and then buried him in an unmarked grave outside of Amarillo, texas
I can never find canned tomatillos in central Washington. Canned tomatoes 95% of the time in my sauces of any kind.
Straight to jail!
Not all heros wear capes
I did it recently hoping that the other ingredients being high quality would make up for it. I was disappointed.
That’s fine if you make that kind I probably wouldn’t eat it
“New York City??”
“Get a rope.”
I wouldn’t.. But I also don’t like getting butt fucked in salsa jail 🤷 you do you.
Not if it’s your only option!
Are those tacos de lengua?
Since recipes are an important part of this blessed salsa subreddit…
[https://lilluna.com/sweet-salsa-verde-recipe/](https://lilluna.com/sweet-salsa-verde-recipe/)
Salsa Verde Recipe
By: Lil’ Luna
Sweet Salsa Verde – a delicious salsa recipe that is sweet and takes just minutes to make. Ingredients include tomatillos, jalapenos, sugar, & cilantro.
Servings: 12
Prep: 5 minutes mins
Total: 5 minutes mins
Ingredients
* 1 (28-ounce) can tomatillos (about 15) drained
* ½-⅔ cup sugar
* 1 small bunch fresh cilantro
* 2-3 tablespoons diced jalapeño
Instructions
Combine all ingredients in a blender and pulse until blended to the consistency you desire.
Add additional jalapeños for more spice, or add more sugar if you like it sweeter.
Notes
Make Ahead: Store in an airtight container in the refrigerator for 4–6 days.
Seeding Tomatoes: To prevent watery salsa, seed the tomatoes before adding to the blender.