Mexican

Pati Jinich's Cooked Salsa Verde

July  2, 2013

Our guest editor this week is Pati Jinich, authority on Mexican cooking and author of Pati's Mexican Table. She'll be sharing a week's worth of recipes, choosing a Wildcard winner, answering our questions, and giving away a few copies of her book.

Today, Pati shows us how to make a salsa that adds immediate flavor and color to almost any food.

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This is my house green salsa, a piquant blend of simmered tomatillos, chiles, garlic, white onion, and cilantro. The ingredients are puréed and then given a quick cook-down to thicken and deepen the flavors. Bright and smooth, the salsa goes with nearly everything: tacos, quesadillas, or sunny-side-up eggs in the morning. It can even be used as a cooking sauce for fish, chicken, shredded meat, or vegetables.

Cooked Green Salsa

Makes about 2 cups

1 pound tomatillos, husks removed, rinsed
1 garlic clove
2 jalapeño or serrano chiles, or to taste
1/3 cup coarsely chopped white onion
1 cup cilantro leaves and top part of stems
1 teaspoon kosher or coarse sea salt, or to taste
3 teaspoons vegetable oil 

Get the recipe (and step-by-step instructions) here.

Photo by James Ransom

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I forgo my job in the Washington DC policy research world to research, test, taste, cook, write, teach and talk about Mexican food. Not only because of nostalgia and desire to connect to my roots, but because I love sharing all I learn and I am fascinated by Mexico cuisine's richness and depth.

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