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Course: Sauces & Condiments
Keyword: Condiments, Dairy-Free, Gluten-Free, Make-Ahead, Sauces, Silky Salsa Verde, Vegetarian

Silky Salsa Verde

Silky Salsa Verde Sauce Return S1
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 3 cups
“Green sauces” can be found worldwide, but I tend towards those of Mexican and Central American extraction that feature the husk tomato, or tomatillo, like this Silky Salsa Verde.
Lightly charred tomatillos, onions, and chiles bring a pleasant smokiness to this sauce, making it the perfect accompaniment to grilled seafood or simply served with tortilla chips.
About the xanthin gum: Don't freak out. This thickening agent is naturally occurring and sticky enough to stabilize emulsions like salad dressing. A pinch will not only thicken our salsa, but also allow more of the fruit flavors of the tomatillo to come through. Cool, huh?
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 1 pound tomatillos, husks removed and rinsed
  • 1 serrano chile, stemmed, halved and seeded
  • 1/2 large white onion, peeled and separated
  • 1 1/2 teaspoons grapeseed oil
  • 1 cup packed fresh cilantro with stems
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon xanthan gum

Specialized Hardware

  • Blender
Silky Salsa Verde Sauce Return S1
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 3 cups

Procedure

  • Position an oven rack 3 inches below the broiler and set the broiler to high.
  • Toss the tomatillos, chile, and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
  • Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
  • Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.
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