I have always liked the idea of putting these two things together, Salsa Verde and Octopus. We had some tomatillas in the walkin so we decided to run them as a special. Several way to cook the tomatillas, but we roasted them after peeling off the husks, halving them and seasoning with salt pepper and olive oil. We then roasted them in the oven until tender. I think it would be nice to grill them one time with the husks still on, would give the sauce more "body". Once they were roasted and cooled a bit, using the robot coup, pulsing being careful to not over work the salsa, we added some garlic confit, fresh yellow onion, cilantro, salt, pepper and some freshly grilled jalapenos. I took out the seeds on the peppers so that they wouldnt overpower everything else.
The salsa was beautiful and taistes amazing. Also, to note, the sauce gets better if it has time to sit for a day or two to bring all the flavors together.
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