While I have a pretty good tomatillo salsa recipe that I've used for years, I recently decided to try Pati Jinich's cooked version of this simple salsa. I have never heard of cooking tomatillo salsa before, but I think I am a convert to this new approach.
The main difference with this version and my standard version is that cooking down the salsa results in a thicker salsa immediately instead of waiting a few days for the mixture to thicken in the fridge. In addition, the vegetable oil used to cook the salsa down adds a nice richness to the salsa.
I think this will be a great salsa not only for serving, but also for enchiladas and other baked dishes because of its thickness. Look forward to making it more and more!
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