She said to peel the tomatillos, but tomatillos apparently have both a husk and a skin, so I didn't know what to do. I ended up just taking of the husk and leaving the skins, figuring it's going though the blender anyhow. The one thing I did differently from what she said is I used Ortega chiles instead of jalapenos. I didn't think I was interested in the jalapeno roasting and peeling scene, and also I wanted to make it a little milder in case John might not like spicy food, and also out of deference to my finicky tummy.
![[Comments]](/nb//themes/Default/comments.png "2 comments")
(2) Fri May 07 2004 10:21 Mexican Cuisine:
I am making chile verde the way a little Mexican grandma I met at the meat counter in Young's yesterday told me to. So far, it looks like what you get in a restaurant; I take that as a good sign.