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.
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.
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.
