Grab your chips! It's time to dip into pico de gallo, salsa verde, and more.
will do wonders, bringing out the ingredients' sweetness and adding smoke and overall complexity. You don't even need to peel the tomatillos, onions, and chilies after broiling them in this recipe: Just dump them all in a blender along with their exuded juices, add cilantro, and purée. To intensify the salsa's flavor, we pour the puréed mixture into heated oil before seasoning and serving.
To ensure it still has plenty of kick, we use more Poblano and serrano chilies than tomatillos, for a salsa that's spicy, bright, and just thick enough to cling to a tortilla chip.This unusual spin on salsa verde incorporates oranges along with roasted and raw tomatillos, giving it a sweet and tangy profile that's a welcome departure from tomato-based salsas. Chopped chipotle chilies in adobo sauce furnish a smoky flavor that plays along well with the sweet citrus.
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Join us for a live Cinco de Mayo cocktail demoJoin us on YouTube for a live cocktail demo at 5:30 p.m. PDT on Cinco de Mayo with Bricia Lopez, Pablo Moix and Christy Vega.
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