Salsa Saturday Cook-Along - Salsa Verde Edition

Saturday, February 1 at 12:00PM CST

Make Some Salsa with Us

Join Andrés and I on Saturday, February 1 at 12:00PM CST for a salsa verde cook-along.

We will make two types of homemade salsa verde with identical ingredients but prepared using two different cooking techniques in order to showcase how much cooking technique affects the final product.

Salsa #1 - a boiled salsa verde that is great for enchiladas or tacos

Salsa #2 - a roasted salsa verde that is great for dipping or for tacos

Our cook-alongs are a lot of fun and I guarantee you will learn something new. At the end of the cook-along you will have a few cups of great tasting salsa to use in the upcoming week and you will have some new techniques for making salsa any time you like.

How to Participate

Subscribe: Be a free or paid subscriber to the Mexican Food Journal Substack

Where: Zoom

Time: Saturday, February 1, 12:00PM CST

Duration: Approximately 1 hour

Cost: Free

How to join: The Zoom link will be sent to all subscribers 1 hour before start time.

Before the Cook-Along

Gather Your Ingredients

• 12 tomatillos

• 1 white onion

• 4 serrano or jalapeño peppers

• 1 small bunch of cilantro

• 4 cloves garlic

• Salt

• Cooking oil

• Tortilla chips for taste testing (preferably unsalted chips)

Gather Your Tools

• Kitchen knife

• Cutting board

• Blender

• 2 medium sauce pans

• Spoons

• Kitchen towels

• 2 Serving bowls for the salsa

Pre-Cook Your Ingredients

You want to pre-boil or pre-roast your ingredients before we start the cook-along. Prep your ingredients about 1 hour before the cook-along.

For the Boiled Salsa

Boil 1/2 of the tomatillos, onions, serrano peppers, and garlic for 5 minutes in 4 cups of water. Set aside the boiled vegetables and save the cooking water.

For the Roasted Salsa

There are two methods you can use for roasting the ingredients, pan roasting or oven roasting.

Pan roasting

Pan roasting is my preferred method and will give you a toastier charred flavor but tends to be smoky and pan clean up can be a hassle. I bought a large stainless steel pan at Marshalls for like $8.00 just for this purpose.

Dry roast 1/2 of the tomatillos, onion, serrano peppers, and garlic in a medium hot pan until they are charred. Do not use a non-stick pan for dry roasting. Set aside.

Oven Roasting

Line a baking sheet with aluminum foil and space your ingredients out on the baking sheet. Roast at 450 degrees until the tomatillos and serranos are charred. Set aside.

Bring Your Prepped Ingredients to the Cook-Along

Have all of your prepped ingredients and tools ready at the start of the cook-along so we can make some great tasting salsas.

Hope you can join us!