This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

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Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)

Submitted by: El_Ixto

Living In: Vancouver, British Columbia, Canada

'Pepian Indio' is a Guatemalan sauce made with tomatoes, tomatillos, chayote and other vegetables, thickened with toasted bread, and flavored with cilantro and garlic. There are as many versions as there are cooks. Serve it with white rice.

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Zesty Hoppin John Salad

Submitted by: Gumaraid

Living In: Lexington, Kentucky, USA

Black-eyed peas and colorful vegetables with an easy lemon juice and balsamic vinegar dressing make a pretty salad to serve as is or over romaine lettuce leaves.

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Traditional Chilaquiles

Submitted by: Gameface

Home Town: Newport Beach, California, USA

Living In: Phoenix, Arizona, USA

Freshly fried tortilla chips are layered with a spicy chicken and tomatillo sauce and plenty of cheese. Serve it with fried eggs for hearty breakfast or as a cheesy dinner.

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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Submitted by: PLATO712

Tender chunks of pork are seasoned, browned, and simmered with tomatillos, cilantro, and green chilies to make a rich, flavorful stew. Serve with Spanish rice and warm tortillas.

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Carne en su Jugo (Meat in its Juices)

Submitted by: Tequila Pro!

Home Town: Guadalajara, Jalisco, Mexico

Living In: Seattle, Washington, USA

Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.

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