I live in Washington and to be quite honest, am pretty uneducated in the ways of Tex Mex food.
For instance, I spent the first 30 years of my life thinking there was only one kind of salsa…red salsa.
Feel bad for me if you want. It’s truly tragic.
Now that I’ve been enlightened, I have to say that I PREFER tomatillo salsa. The green salsa. It seems fresher to me. And it’s just a nice change of pace from time to time. It’s great on scrambled eggs, tacos, migas…or plain and simple with some baked tortilla chips.
This version is heavy on the cilantro and is super refreshing. It’s made with poblano pepper, so it’s not too hot. But if you like things spicy, feel free to go wild with the jalapenos. If you’re feeling REALLY crazy, leave the seeds in – you wild thing, you!