Charred salsa verde: it’s salsa, but green! And with more fire!So last week we introduced you to our beloved crispy carnitas tacos, and waxed poetic about our love for the crunchy bits. BUT there’s more to this love story. Because you know what couples beautifully with pork carnitas?
Salsa verde. Or even better?
CHARRED salsa verde!
…With the veggies cooked over the grill until toasty and delicious! I don’t know what it is about food cooked over a fire, but it’s always like 10000% better than food cooked any other method, amiright? Not to mention it’s a great way to pass the time while your carnitas gets crisp. AND it’s easy easy easy. Throw veggies on grill, take veggies off!
Can we also discuss how that tomatillo in the bottom left looks happy to be here?
Okay, once your veggies are nicely charred, you’re going to chop them up and throw them in a blender. When the mix is smooth, it’s time to do something crazy: throw the veggie mix in a pot and heat with some chicken broth. I know, I looked at the recipe and was like, uhhhhhhh broth? Yes? Is this….like, broth broth?
Yup. Broth. And you know what? It works. It adds a savory note to the salsa that’s hard to put your finger on, but really ties the whole batch together. You can substitute water if you’re really in a bind, but even then, first try to find that can of chicken stock hidden in the back of your cabinet. You know the one I mean. Really get in there.
This salsa is fabulous on the aforementioned carnitas tacos, but I also love it on taco salads, eggs, or try it on pizza with some Oaxaca cheese.
(Full disclosure: haven’t tried the Mexican pizza yet but now I’m dyyyying to put it on the menu.) (←We tried this. Amazing.)
Short post today, because, well, that’s all there is to it! Go forth and salsa!
- 4 unpeeled garlic cloves, skewered
- 1 pound fresh tomatillos, husked, rinsed
- 1 small onion, quartered
- 2 to 4 jalapeño chiles, depending on how spicy you like it
- ¼ cup chopped fresh cilantro
- ½ teaspoon sugar
- Kosher salt to taste
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lime juice, more to taste
- Preheat grill for medium high.
- Place onion on grill and cook for a couple minutes.
- Turn onion with tongs and add tomatillos to grill. Cook another couple minutes.
- Turn veggies with tongs. Add jalapenos. Cook another couple minutes.
- Turn veggies with tongs. Add garlic on skewer. Cook another couple minutes until all veggies are charred and slightly soft.
- Chop all charred veggies and place in blender with cilantro, sugar, and salt. Blend until smooth.
- Heat the olive oil in a small saucepan. Add blended veggies and chicken broth. Bring to a simmer and cook until thickened and about 2½ cups remain, approximately 10 minutes. Add lime juice and additional salt to taste.