Salsa Verde
At Vidal and Barbara Mozqueda's backyard parties in San Francisco, Barbara is in charge of making the salsas. This one, medium-hot and with a nice char on the tomatillos and chiles, is always a hit with Vidal's Carne Asada with Nopales and Spring Onions.
This recipe goes with: Carne Asada with Nopales and Green Onions
How to Make It
Step 1
1
Heat a heavy frying pan over medium-high heat. Cook tomatillos and serranos, turning, until blistered and charred all over, 15 to 25 minutes; transfer to a plate as done.
Step 2
2
Let chiles cool, then discard stems and peel off a little of the blackened skins. Put tomatillos, chiles, garlic, onion, 2 tsp. salt, and 6 tbsp. water in a blender. Whirl until fairly smooth, adding 2 tbsp. more water if salsa looks too thick. Add avocado and cilantro and whirl just to blend. Season with more salt to taste.
3
Make ahead: Up to 1 day, chilled.
Ingredients
1 pound tomatillos (4 to 7 large), husks removed, rinsed
2 serrano chiles
2 garlic cloves, peeled
1/8 onion
2 to 2 1/2 tsp. kosher salt
1/2 avocado, peeled and pitted
2 tablespoons packed cilantro leaves
Directions
Step 1
1
Heat a heavy frying pan over medium-high heat. Cook tomatillos and serranos, turning, until blistered and charred all over, 15 to 25 minutes; transfer to a plate as done.
Step 2
2
Let chiles cool, then discard stems and peel off a little of the blackened skins. Put tomatillos, chiles, garlic, onion, 2 tsp. salt, and 6 tbsp. water in a blender. Whirl until fairly smooth, adding 2 tbsp. more water if salsa looks too thick. Add avocado and cilantro and whirl just to blend. Season with more salt to taste.
3
Make ahead: Up to 1 day, chilled.
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