Tomatillo

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

Tips for buying, storing, and cooking tomatillos, in season in October.

Recipes, buying tips, and storage suggestions for tomatillos, which are in season in August.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

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The tangy tomatillos are balanced by rich, buttery avocados in this salsa recipe. Serve with your favorite tortilla chips—and margaritas.