Steve Pope wrote:

> Serranos are the standard choice for Salsa Verde; I wonder
> why Bayless specified jalapenos.

I'm not sure if you looked at the recipe, but the choice was using two
serranos or one jalapeno. Maybe the serranos aren't as easy to come by
across the country, or maybe they are seasonal in areas. Jalapenos seem
to be everywhere year round.

> It's great to roast everything, but if it's ultimately going
> into a pork chile verde where it braises for several hours,
> it's okay to not pre-cook the tomatillos. (It's non-intuitive
> as they are not very appetizing just raw and diced up.)

It was my first time using tomatillos. I might have to try them raw at
some point, but the roasting sure brought out a lot of flavor.

BTW: We've been watching "Top Chef Masters" and I especially enjoyed the
episode with Rick Bayless. I didn't know he was from my old stomping
grounds of Oklahoma City! His family owned a very famous BBQ joint there
for 30 years.

--Lin