Salsa Verde Fusion

Ingredients

2 large tomatillos, peeled and rinsed

•3 garlic cloves, peeled

•6 scallions

•2 jalapeños

•2 serrano chilies

•1 bunch cilantro, with stems, roughly chopped (about 1½ cups)

•2 limes

•½ cup rice vinegar

•3 large pinches kosher salt

•2 large pinches freshly ground black pepper

Directions

1. Drizzle the oil evenly in a large skillet or on a griddle set over medium-high heat. Add the tomatillos, garlic, scallions, jalapeños, and serranos. Slowly and patiently char the vegetables on all sides, turning often, until they begin to blister and blacken in spots, about 10 to 15 minutes. Not all the ingredients will char at the same rate, so keep an eye on them and take them off the heat when they’ve started to soften but aren’t totally burnt. Transfer the charred vegetables to a cutting board or sheet pan, and let them cool slightly.

2. Once the chilies are cool enough to handle, remove their stems. (For a milder salsa, slice the pods open and scrape out the seeds.) Add the chilies and the rest of the charred ingredients to a clean blender jar, and pack the cilantro on top. Roll the limes against a hard surface with your palms, slice them in half, and squeeze them over the blender jar using your hands. Add the rice vinegar, salt, and pepper.

3. Blend the ingredients on high speed just until a smooth salsa forms, about 15 seconds. If the mixture seems too thick or chunky, add small amounts of water or oil while running the blender on low speed until the salsa is the desired consistency. Season it with more salt and pepper, to taste. Pour the salsa into a sealable jar or container, and store it in the refrigerator for up to 1 week.