SALSA VERDE
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.
Provided by Julia Moskin
Categories easy, quick, condiments, dips and spreads, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #sauces #condiments-etc #vegetables #easy #no-cook #kosher #summer #food-processor-blender #dietary #seasonal #savory-sauces #equipment #small-appliance #number-of-servings #3-steps-or-less #technique
You'll also love
