In a beautiful Guadalajara, Mexico, restaurant famous for its game dishes, I was served this brilliant green sauce with venison. Technically, it is salsa, but more subtle and refreshing than the typical red tomato one. Made with canned tomatillos, the sauce can be ready in just minutes. It's also splendid with beef, lamb, salmon, shrimp, and white-flesh fish like halibut and Chilean seabass.
JERRY ANNE DI VECCHIO
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