Charred Salsa Verde
J. KENJI LÓPEZ-ALT
YIELD: Makes about 3 cups ACTIVE TIME: 10 minutes TOTAL TIME: 20 minutes RATED: 5.0
SPECIAL EQUIPMENT:
blender, food processor, or immersion blender
INGREDIENTS
1/2 pound tomatillos, (about 4 medium)
1/4 medium white onion, peeled and split in half (about 3 ounces; 170g)
1 to 2 Serrano or jalapeño chilies (adjust according to spice tolerance)
5 sprigs cilantro, tough lower stems discarded
1 teaspoon vegetable oil
Kosher salt
DIRECTIONS
J. KENJI LÓPEZ-ALT
YIELD: Makes about 3 cups ACTIVE TIME: 10 minutes TOTAL TIME: 20 minutes RATED: 5.0
SPECIAL EQUIPMENT:
blender, food processor, or immersion blender
INGREDIENTS
1/2 pound tomatillos, (about 4 medium)
1/4 medium white onion, peeled and split in half (about 3 ounces; 170g)
1 to 2 Serrano or jalapeño chilies (adjust according to spice tolerance)
5 sprigs cilantro, tough lower stems discarded
1 teaspoon vegetable oil
Kosher salt
DIRECTIONS
- Place tomatillos, onion, and chilies under broiler or on cast iron pan or comal. Cook until darkly charred and blackened on top and tomatillos are completely tender, 6 to 12 minutes
- Transfer vegetables and their juice to a blender, food processor, or the cup of an immersion blender. Add half of cilantro. Blend in pulses until a rough puree is formed.
- Heat oil in a medium saucepan over high heat until shimmering. Pour salsa into the hot oil all at once (it will steam and sputter). Immediately start stirring and continue to cook, stirring, until salsa is darkened and thick enough to coat the back of the spoon, about 3 minutes. Remove from heat.
- Finely chop remaining cilantro and stir into salsa. Season to taste with salt. Let cool, then serve. Salsa can be stored in the refrigerator for up to 5 days.