Charred Salsa Verde
How would a chemical engineer make the world’s best Mexican-style salsa verde? The secret is to char your ingredients — this concentrates flavors and adds a smoky depth that most salsas don’t have. If you can’t find tomatillos, firm, not-quite-ripe red tomatoes work as a substitute.
#Salsa
#Mexican
#Grilling
#Condiment
From: The DSK Recipe Library
🥘 Ingredients
- tomatillos 480 g
- white onion 200 g
- cilantro 20 g
- jalapeños 1-3
- garlic 4-6 cloves
- salt ½-1 tsp
🍳 Cookware
- grill
- food processor
- container
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1Char the tomatillos , white onion , cilantro , jalapeños and garlic on a grill until well blackened in spots. This drives the Maillard reactions that give the salsa its smoky depth.
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2Let the charred ingredients cool slightly, then transfer to a food processor and pulse until combined but still slightly chunky.
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3Season generously with salt . Store in a container in the fridge. Serve with tortilla chips, or on quesadillas, tacos or nachos.