Tomatillo

Both run on the same green aldehydes; the herb is the tomatillo turned up.

Green heat over green acid. Char both and the salsa gains a smoky floor.

Ground seed thickens, the fruit sours. No flour and no cream anywhere in it.

Green acid salsa against toasted alkaline corn: the whole pH argument again.

Raw sulfur is the only thing sharp enough to stand next to that much acid.

Roasted whole in the skin, it gives the sourness a sweet base to sit on.

Acid dissolves collagen and cuts lard in the same pot.

Citric on top of malic. Two different sours read as brightness, not sharpness.

Sour green fruit takes the ascaridole edge and turns it into something citric.

Both green and sour. Together the stew never needs lime.

Tart and green on both sides. Blend raw for the sharper version.

Green acid on chalky alkaline dough. The pH gap is the whole flavour.

Sour green husk fruit and cooked agave are the same corner of Jalisco.

Green acid wants a sweetener with no caramel in it. This one has almost none.

Sour green husk fruit, same acid register. Salsa verde wants this pour.

Same husked physalis acidity. Swap them and the salsa still works, sweeter.

Lactone fat against green acid; the tartness starts reading as citrus.