It sounds kind of insane, doesn’t it? Eating things that have been ruined or go bad can be rather unappealing, but a recent study has found that salsas made from ripe, unripened tomatillos don’t necessarily pose a health threat.
While salsas made from tomatoes are fine to eat, simply because the pungent smell makes it easy to identify the ripened or spoiled varieties, there’s a big difference in the flavor. With that said, if you make a salsa that’s based on tomatillos, the variety that falls outside the usual biting-hot, garlicky-spicy chili range, there’s no need to worry about the food.
Because of its spicier, less watery flavor, tomatillo salsa has a longer shelf life than tomato salsa and is pretty safe to eat. It’s also one of the few kinds of salsa that’s much more versatile than tomatillo-based salsa, including flavor combinations like one featuring jalapeño, cilantro, cumin, salt, cilantro, and lime.