Name: Salsa Verde
Total time: 10 min
Ingredients: 3 tablespoons vegetable oil; 2 pounds tomatillos, papery husks removed, cut in half; 8 to 12 Serrano chilies (depending on heat tolerance); 1/2 onion, peeled; 1 garlic clove; 6 whole sprigs cilantro, stems included; Lime juice; Salt

Danny Mena, the Mexico City native who is a chef at Hecho en Dumbo, described a good salsa as being “poignant” with heat when he spoke with Julia Moskin in 2010. This recipe for his salsa verde employs a good number of chiles — anywhere between eight and 12 — alongside a couple of pounds of tangy tomatillos.  Ms. Moskin described it as “a rounded, tomatillo-based trickle of concentrated flavor with Serrano chiles.” This cooked sauce is ready quickly, and just as good as a table sauce as it is in a larger main, like chilaquiles.

Salsa Verde

vegetable oil

tomatillos, papery husks removed, cut in half

Serrano chilies

onion, peeled

garlic

cilantro,

Lime juice

Salt

In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Salsa Verde

Total: 10 minutes

Servings: 2

Author : Julia Moskin

Ingredients

Instructions

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