The cooks at Milli use this spicy green salsa to top freshly griddled tlayocos and other antojitos, a word that translates to “little cravings.” You can serve it immediately, or cover tightly and refrigerate for up to one week.
Tomatillo and Serrano Chile Salsa
Char-roasting tomatillos and green chiles lends a faint smokiness to this classic salsa verde.