Go to the Recipe: Smoky Salsa Verde
Just a ~quarter teaspoon of Xanthan Gum will keep it all held together nicely and keep the liquid from settling to the top. I also add 3-4 charred garlic cloves to it, forgo the limes, add ground cumin, and California chili pepper. Finally, it really takes it to the next level on a smokey note to add the "secret sauce" (about ~one tablespoon).
People practically drink this when I make it about once a month.
"Your take" on salsa verde is just a normal grilled salsa verde...
Yup, they say that right in the introduction. No sneaking anything past your watchful attentiveness.
Weird, I thought I read "our take on", but you already know that, as you point out
Well, regardless of what you thought, you didn't read that. What you read was "Our smoky take on the Mexican staple has simple ingredients and just two steps: char tart li’l tomatillos on the grill along with some jalapeños and onions for kick, then blend it all up with cilantro and lime juice." I'm not sure how much you've checked out the site, but often they will either completely throw out the traditional method (see their pressure cooker mole sauce or whipping siphon kim chi) or do very little to a recipe that already exists (see their steamed buns). Just because they alter a recipe doesn't mean the original compared to their version will be completely unrecognizable. If they have a recipe, regular salsa verde, and make a change to improve it, even if there is a recipe similar out there, they can call it their take on a recipe. They don't reinvent the wheel for everything they do.
Yeeeess~~ I been waiting for this since I saw it as part of the spread in the carnitas recipe.
My salsa verde has a couple of changes, but it is great. I drizzle olive oil and generously salt and pepper the following:
2-3 jalepeno or serrano peppers
3-4 cloves of garlic (unpeeled)
1 large sweet onion
about 1lb of tomatillos
Roast them in a pan until blistered and slightly charred on all sides. I usually broil them, but you can heat them up in an manor you would like. Just make sure you use a pan so that you don't lose any of the juices.
Add the entire pan (juice and all) to your blender or food processor, along with an entire bunch of cilantro and about a cup of chicken stock (DO NOT USE A LOW SODIUM BROTH.) Blend until you reach your desired consistency.
I use a hot cast iron skillet to charr these ingredients.
