I am in love with tomatillos. Specifically salsa verde. Even more specifically, enchiladas Suizas. Like seriously. I could eat salsa verde and Suizas every day of my life. Originally, Suizas were made with Swiss cheese. But, not anymore. Now, they’re basically rolled enchiladas, topped, not baked. It’s seasoned chicken breasts, shredded, with cheese, rolled in a corn tortilla, topped with a sour cream and salsa verde sauce. QUE RICO!

Here’s my recipe for salsa verde:

1 1/2- 2 pounds of tomatillos, husked, rinsed, and cut in half. Place on a rimmed baking sheet. Put under the broiler until charred. Take 1 large onion, peel and cut into 6 pieces, put in processor with 1 bunch of cilantro, juice of 1 lime, 3 cloves of garlic, salt, pepper, 1 teaspoon sugar, 3 jalapeños, stemmed. Pulse. Add tomatillos. Pulse until desired consistency.

Remember, tomatillos are full of natural pectin. It will solidify in the fridge.