Details magazine's April issue names Paul Kahan's Salsa Verde, which he serves at his Wicker Park hot spot, Big Star. Best of all, Details shares the recipe so you can make it at home. Feeling like adding a little heat to your day? Start with some serrano chiles.
Paul Kahan's Salsa Verde recipe: (after the jump)
- 5 tomatillos, husked and rinsed well
- 4 serrano chiles, stemmed
- 1 clove garlic
- 1 tablespoon vegetable oil
- 1½ teaspoon fresh lime juice
- ½ teaspoon coarse salt
- 1 teaspoon coarse salt
- 2 tablespoon chopped cilantro
- 1 tablespoon finely chopped red onion
Put the tomatillos, chiles, and garlic in a saucepan and cover with water.
Bring to a steady simmer over medium heat and cook until the tomatillos are tender (about 15 minutes).
Drain, place the mixture in a blender, and blend to a slightly chunky consistency.
Heat the oil in a pan over medium heat. Add the blended sauce and simmer until it has thickened slightly (about 5 minutes).
Bring to room temperature and add the lime juice and salt.
Stir in three quarters of the cilantro and red onion and use the remainder as garnish.
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