Charred tomatillo and scallion salsa
Salsa
<em>This recipe is featured in the story, <a href="https://food52.com/blog/22702-julia-turshen-s-favorite-chorizo-tacos-are-a-weeknight-winner">Forget Taco Tuesday—You'll Want Julia Turshen's Chorizo Tacos Everyday</a>, sponsored by <a href="https://f52.co/2ye8qOI">Bosch</a>.</em> <br /> <br />This salsa will cause you never to buy another jar of salsa. It’s seriously that good, and almost surprisingly so because it’s so easy to make. It’s not only vegan but also totally free of all of the things that people tend to point out (fat, sugar, dairy, gluten, and so on). I like this salsa best just after it’s made, when the lime juice and cilantro still have their freshness, but it’s also totally fine to make it up to 3 days in advance and store it in a covered container in the refrigerator. Keep in mind that cooked and cooled tomatillos tend to gel, almost like really good chicken stock, so don’t worry if the seems a little thick when you take it out of the fridge. Be sure to let it come to room temperature before serving and then maybe give it an extra squeeze of lime and a sprinkle of salt to perk it up.
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