Al Dente On The Side: Salsa Verde

2014-05-08 at 16-52-52

This is not the first dance I’ve done with salsa verde at Al Dente HQ. While I think the flame-blistered tomatillos bring out a nice smokiness in the first version, this had a smoother flavor. I like them both, but this was certainly easier to make.

2014-05-08 at 16-51-30

Salsa Verde
Adapted gently from J. Kenji Lopez-Alt’s original at Serious Eats

  • 1 1/2 lbs. tomatillos, husks and stems removed
  • 1 jalapeño peppers, stem and seeds removed
  • 1 small white onion, skin removed, split in half
  • 1/2 bunch fresh cilantro, leaves picked
  • Kosher salt
  • Juice from about 2 fresh limes

Put tomatillos, jalapeño, and onion in a saucepan and just cover with water. Set over high heat and bring to a boil, reduce heat to medium and simmer until the vegetables are softened. This should take around 10 minutes.

2014-05-08 at 16-29-45

Drain vegetables through a strainer and add to a blender. Add the cilantro leaves, a generous pinch of kosher salt and half of the lime juice. Blend at a medium speed for 30 seconds. Pour into a bowl and adjust flavors with salt and lime juice, if necessary. Place a paper towel over the bowl and cool salsa in your refrigerator before using.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s