As much as I love making salsa with ripe red heirloom tomatoes, I have to confess that the flavors of freshly harvested tomatillos combined with the right ingredients makes Salsa Verde my very favorite above all else. Salsa Verde simply means green salsa in Spanish.
I've made this salsa using green tomatoes and it is good, but it just isn't the same as when made with tomatillos. When you live as close to the Mexican border as we do here in SE Texas and because of the Mexican population, you find yourself having sampled many dishes prepared traditionally by the Mexican people. Even at that us Texans seem to find the need to twist a recipe just a tad to change it ever so gently in order to turn down the heat. This is where the term Tex-Mex comes from.
Tex-Mex holds true even in the Mexican restaurants throughout our state.We have thousands of them and their culinary expertise knows how to cater to the cravings of Texans. I've always found it strange that in most of the restaurants that they actually serve very little of anything containing hot jalapenos. If you were to ever sit and eat with a native Mexican you find out quickly that they are all about those peppers! Whole peppers and on the side and every way possible to include them with their meal to be exact.
So, needless to say, this is exactly what I've done when making this Salsa. I guess most Texans like their food a little spicy, but we love ours hot. But of course not so hot that you wouldn't enjoy it! This is where you will find that I do not remove the seeds from my jalapenos or any other pepper at that when I can. The seeds bring in the heat, so if you can not take it by all means remove them.