It looks like a green tomato covered with a papery husk and is a mainstay of Mexican cooking, and the key component to the classic salsa verde (if you use green tomatoes, you are just a poser).
Another option, preferable for grilling season, is this lively salsa verde recipe from Skye Gyngell, an Australian-born, London-based chef and food columnist known for her fervently seasonal ...
Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a ...