Salsa, hold the chips

The salsa:  Classic Salsa Verde

Tomatillos and fresh chiles give this salsa a bright, "green" flavor, and toasting the ingredients contributes a smoky element (plus it loosens the chiles' skins). Mexican cooks traditionally use a griddle or comal to toast salsa ingredients, but a broiler chars the chiles more evenly.

The recipes:

4.  Fried Panko-coated Cheese with Classic Salsa Verde

5.  Orange Chicken Skewers with Classic Salsa Verde

6.  Striped Bass with Classic Salsa Verde

Next: Roasted Tomato and Three-Chile Salsa