Rodolfo Barrientos’ Salsa Verde
Rodolfo Barrientos inside his taco truck. Photo by Thomas J. Story.
Pacific Palisades taco truck owner Rodolfo Barrientos’ secret to a perfect taco is to keep it simple. Season the meat, make tortillas with good masa, serve it “con todo,” as in with onions and cilantro. But the real secret is the salsa. Here, he shares his recipe for the salsa verde that fed the Palisades, from residents to first responders.
How to Make It
1
Roast the Vegetables: Preheat a dry skillet or griddle over medium-high heat.
2
Add the tomatillos, jalapeños, and chopped onion. Roast until the tomatillos and jalapeños develop a charred, blistered skin and turn a deeper, pale green color. Stir occasionally to ensure even roasting.
3
Remove from heat and transfer to a bowl to cool slightly.
4
Blend the Salsa: In a blender or food processor, combine the roasted tomatillos, jalapeños, and onion with the garlic cloves, cilantro, and chicken broth.
5
Blend until smooth, adding more broth if needed to reach your desired consistency.
6
Season and Serve: Taste and season with salt and pepper, as needed.
7
Good for use as dipping sauce on tacos, enchiladas, or chilaquiles.
Ingredients
2 lbs green tomatillos, husked and rinsed
2-3 jalapeños (adjust based on spice preference)
1/2 small red onion, peeled and roughly chopped
4 garlic cloves, peeled
1–2 sprigs fresh cilantro
1 cup chicken broth (or water for a lighter version)
Salt and pepper, to taste
Directions
1
Roast the Vegetables: Preheat a dry skillet or griddle over medium-high heat.
2
Add the tomatillos, jalapeños, and chopped onion. Roast until the tomatillos and jalapeños develop a charred, blistered skin and turn a deeper, pale green color. Stir occasionally to ensure even roasting.
3
Remove from heat and transfer to a bowl to cool slightly.
4
Blend the Salsa: In a blender or food processor, combine the roasted tomatillos, jalapeños, and onion with the garlic cloves, cilantro, and chicken broth.
5
Blend until smooth, adding more broth if needed to reach your desired consistency.
6
Season and Serve: Taste and season with salt and pepper, as needed.
7
Good for use as dipping sauce on tacos, enchiladas, or chilaquiles.
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