A few years ago, I watched Roy Choi’s MasterClass, and his lesson on mother sauces expanded how I think about salsas. Growing up in a Cuban-American household, we didn’t cook with tomatillos or cilantro, so his salsa verde intrigued me right away and pushed me to broaden my go-to sauces.
Choi makes the case for salsa verde as the go-to for tacos, rice bowls, burritos, and all-purpose scooping and drizzling. I made it once, and it’s been a staple in my kitchen ever since.
How I Adapted It
I didn’t stray far from the original. I dropped the serrano peppers and kept the heat to one jalapeño, which makes it friendlier for a crowd. I also bumped the tomatillos from four to six for a fuller, more tangy base. Charring the vegetables before blending is the step I’d never skip, since it adds a smoky depth that raw salsa verde just doesn’t have.
One Batch, All Week Long
This is meal prep at its easiest. I make a batch on Sunday and use it everywhere:
- Grain bowls: Spoon it over rice or quinoa with roasted vegetables for a fast lunch.
- Eggs: Drizzle it on fried or scrambled eggs, or serve it alongside a frittata or Spanish tortilla. Check out my easy to follow recipe for egg bake in the air fryer, it’s posted on one of my newsletters.
- Snacking: Put out a bowl with chips, and watch it disappear.
One sauce, and suddenly a week of meals feels planned without much effort.
How Long Does the Salsa Keep?
I store it in a sealed jar in the fridge for up to a week, and I wouldn’t push it past that. After about seven days, the acidity takes over and the fresh, bright flavor fades. If you won’t finish it in time, make a half batch.
I’ve been making this salsa for years, and it’s a hit every time I serve it. Once you have it in your fridge, you’ll wonder how you got through the week without it.
Charred Salsa Verde (Green Salsa)
Ingredients
- 1 tablespoon olive oil
- 6 large tomatillos husked and rinsed
- 4 garlic cloves peeled
- 6 scallions roots trimmed
- 1 large jalapeño
- 1 bunch cilantro stems and leaves
- 3 limes
- 1/4 cup rice vinegar
- 1 pinch salt plus more to taste
- 1 pinch freshly ground black pepper plus more to taste
Instructions
- Heat the olive oil in a large skillet or griddle over medium-high heat. Add the tomatillos, garlic, scallions, and jalapeño.
- Char the vegetables, turning often, until blistered and blackened in spots, 10 to 15 minutes. Pull each piece as it softens, since the garlic and scallions will finish before the tomatillos.
- Move the vegetables to a cutting board and let them cool slightly.
- Stem the jalapeño. For a milder salsa, slice it open and scrape out the seeds.
- Add the charred vegetables to a blender and pack the cilantro on top.
- Roll the limes firmly on the counter, halve them, and squeeze the juice into the blender. Add the rice vinegar, salt, and pepper.
- Blend on high about 15 seconds, just until smooth. If it’s too thick, add a splash of water or oil with the blender on low.
- Taste and adjust the salt and pepper. Store in a sealed jar in the refrigerator for up to 1 week.
Notes
- Use 6 tomatillos for a fuller, tomatillo-forward salsa, or 4 for a brighter, herb-heavy version.
- Rolling the limes before cutting them releases more juice.
- Cilantro stems carry plenty of flavor, so there’s no need to pick off the leaves.