Cooking Classics: Charred Salsa Verde

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Cooking Classics

The Technique

Charred Salsa Verde

Charred Salsa Verde is no more complicated than whirling up your favorite fresh red salsa recipe in the food processor except one additional fast step has been added to the method of preparation. Running the tomatillos under the broiler for just a few minutes on each side chars the exterior beautifully adding more complex flavor notes. Once complete, salsa verde may be used in many authentic Mexican recipes ranging from enchiladas & gorditas to simply pairing it with your favorite tortilla chips for a satisfying snack. Learn how to make this versatile staple you’ll reach for time & time again all throughout the year. 

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Charred Salsa Verde

makes 2 cups

1 1/2 lbs tomatillos
1/4 small sweet onion
1 garlic clove
1/4 fresh jalapeño pepper, cut into pieces
A handful of fresh cilantro leaves
1 Tbsp fresh lime juice
3/4 tsp kosher salt
Tortilla chips

Remove the husks & rinse the sticky residue away from the tomatillos well under cool running water. Slice the tomatillos in half. Place them cut side down on a quarter sheet pan. Broil 4 to 5 minutes or until the skin begins to blister. Remove the pan from the oven & turn the tomatillos so as they are cut side up. Broil an additional 4 minutes or util the edges begin to char. Remove from the oven. Cool 10 minutes. 

Pulse the charred tomatillos several times in the food processor with the onion, the garlic, the jalapeño, the cilantro, the lime juice & the salt until evenly blended. Taste the mixture & adjust the seasonings, if desired. Serve with tortilla chips.

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{testing notes}

How To Make Charred Salsa Verde

For details on how to properly clean & ready the husk tomatoes for a variety of recipe applications, look to The Basics: Tomatillos. Roasting them relatively quickly under the broiler not only slightly softens this naturally firm, acidic fruit but the blistered exterior offers more complex flavor notes to the Charred Salsa Verde.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

 Remove the husks & rinse the sticky residue away from the tomatillos well under cool running water. Slice the tomatillos in half.

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No. 2

Place them cut side down on a quarter sheet pan.

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No. 3

Broil 4 to 5 minutes or until the skin begins to blister.

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No. 4 

Remove the pan from the oven & turn the tomatillos so as they are cut side up.

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No. 5

Broil an additional 4 minutes or util the edges begin to char. Remove from the oven. Cool 10 minutes. 

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No. 6

Pulse the charred tomatillos several times in the food processor with the onion, the garlic, the jalapeño, the cilantro, the lime juice & the salt until evenly blended. Taste the mixture & adjust the seasonings, if desired. Serve with tortilla chips.  

The Tune
“Isn’t This A Lovely Day” Billie Holliday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Cooking Classics: Charred Salsa Verde

  1. Abbey Fitz September 18, 2020 at 10:10 am #

    Looks Yummy. Can’t wait to try.

    • Rebecca Gordon September 18, 2020 at 12:40 pm #

      Dear Abbey,

      Thank you for the kind words & for dropping by! Have a wonderful weekend!

      Sincerely,
      Rebecca

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