Salsa Verde

also called verde · salsa verde asada · green salsa · salsa de tomatillo · table salsa · salsa verde cocida

The table

1 lb(450 g; husked and rinsed)tomatilloschar 10 minblend coarsefry 5 minfinish off heat
1/2 medium(thick slices)white onion
3 cloves(unpeeled; peel after charring)garlic
3serrano chiles
1/4 cup(leaves and stems)cilantro
1 tspkosher salt
1 Tbsvegetable oil
1 tspfresh lime juice
2 Tbs(finely chopped)white onion
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1char 10 min

2blend coarse

goes in with what step 1 made

3fry 5 min

goes in with what step 2 made

4finish off heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
15 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. char 10 min

    10 minneeds youfrom the start

  2. blend coarse

    not timed10 min in

  3. fry 5 min

    5 minneeds you10 min in

  4. finish off heat

    not timed15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need comal

Goes with

See how it is written
>> title: Salsa Verde
>> category: Sauces & Gravies
>> tags: tomatillo, chiles, mexican, vegetarian, stovetop
>> counters: Taquería
>> aka: verde, salsa verde asada, green salsa, salsa de tomatillo, table salsa, salsa verde cocida
>> pairs-with: salsa-roja, corn-tortillas
>> servings: 6
>> time: 30 min
>> step.1: char 10 min
>> step.2: blend coarse
>> step.3: fry 5 min
>> step.4: finish off heat

Char @tomatillos{1%lb}(450 g; husked and rinsed), @white onion{1/2%medium}(thick slices), @garlic{3%cloves}(unpeeled; peel after charring), and @serrano chiles{3} on a dry #comal{} for ~toast{10%min}, turning until they slump and blacken in patches.

Blend @&(~1)charred vegetables{} with @cilantro{1/4%cup}(leaves and stems) and @kosher salt{1%tsp} to a coarse purée.

Fry @&(~1)salsa{} in @vegetable oil{1%Tbs} over high heat for ~fry{5%min}, until it darkens from bright green to olive and pulls together.

Finish @&(~1)salsa{} off the heat with @fresh lime juice{1%tsp} and @white onion{2%Tbs}(finely chopped).