Salsa Verde

配料

1 tablespoon (15g) whole cumin seeds, toasted and ground

Kosher salt

1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish

1 tablespoon (15ml) Asian fish sauce, such as Red Boat

Fresh corn tortillas and lime wedges, for serving

6 medium cloves garlic, peeled

8 ounces white onion (about 1 medium; 225g), roughly chopped

2 serrano or jalapeño chiles, roughly chopped, stems discarded (see note)

2/3 pound poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)

6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)

3/4 pound tomatillos (about 4 large tomatillos; 350g), quartered, husks discarded

步骤

Preheat the broiler with a rack about 6 inches below the heat source. Place tomatillos under broiler with jalapenos for about 5-6 mins until blackened or charred in small spots.

Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered. Optinonally torch them after they come out of the oven.

(with stick blender), combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender

Pulse blender, season with lime juice and sea salt. Sometimes I add a little fish sauce or even a little rice vinegar at this point.

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

备注

can add avocado for very creamy salsa (add while cold and blend)

can add a little fish sauce or even dashi RDX here for a base umami