Cooked Salsa Verde Asada
Photo by Trevor Baca

Salsa verde, that vibrant green condiment, is a staple in Mexican cuisine. But take it a step further and roast your ingredients on a clay comal, and you'll unlock a whole new dimension of flavor. This simple technique coaxes out a symphony of tastes that will have you rethinking your salsa game.

As the ingredients roast, watch for those telltale char marks. They're not just for aesthetics – they're where the smoke works its magic. Each char adds a touch of smokiness, a hint of ancestral campfire, that infuses the salsa with a depth of flavor you won't find in a raw version. But don't worry, the smoke isn't overpowering. It's a gentle whisper, a smoky kiss that complements the bright acidity of the tomatillos and the kick of the jalapenos.

Ingredients:

10 medium tomatillos, husks removed
2 jalapenos
2 cloves garlic
1 slice white onion
Salt to taste

Instructions:

Heat your clay comal over medium heat.
Place tomatillos, jalapenos, garlic, and onion on the comal. Cook, turning occasionally, until nicely charred on all sides. (This adds the smoky magic!)
Once charred, transfer ingredients to a blender.
Blend until you reach your desired consistency - chunky or smooth, it's up to you! Add a small amount water if the salsa seems a bit too chunky.
Season with salt to taste.