Here is a modern version of the ancient green salsas made by the Zapotecs in Oaxaca. If you want to know what the ancient version tasted like, taste it before you add the garlic and lime juice. This is a great table sauce, as well as the perfect sauce for enchiladas verdes.
Food & Drink
Hot Sauce: Salsa Verde
Makes 3½ cups
A modern version of the ancient green salsas made by the Zapotecs in Oaxaca
photo: Peden + Munk
1 pound tomatillos, husked and washed
1 cup chopped fresh cilantro
3 fresh serrano chiles, stemmed, seeded, and minced
1 cup minced sweet onion
2 tsp. minced garlic
Pinch of sugar
1/4 cup freshly squeezed lime juice
Salt (preferably good-quality sea salt)
Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes.
Remove from heat, drain, and puree in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste. Serve immediately, or store in the refrigerator for up to a week.
Recipe reprinted with permission from The Hot Sauce Cookbook by Robb Walsh, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.
Food & Drink
Tabatha Pickett’s Sweet Victories
From a winery with three Southern locations, a culinary mastermind churns out hundreds of cheesecakes, rolls, crackers, and these classic oatmeal cookies
How to Make the Perfect Smash Cheeseburger, According to Pat Martin
The acclaimed pitmaster proved he’s savvy with a skillet at Hugh-Baby’s BBQ & Burger Shop, and he’s got some meaty advice
How to Make Michelin-Worthy Shrimp Skewers with Alabama White Sauce
Atlanta chef Aaron Russell shares the simple recipe that charmed the city’s Michelin Guide inspectors
Home & Garden
Thirty Ways to Make Your Garden Look Older
Garden pros share tips for giving your green spot a sense of Southern story
A Perfect Fall Weekend in Edenton, North Carolina
North Carolina’s Inner Banks have a surprising political history, famous barbecue, and the best grilled cheese oysters you’ve never heard of
In the Studio with Vincent Neil Emerson and Shooter Jennings
The Grammy-winning producer Jennings helps Emerson tap into his rock-and-roll spirit on his new album, The Golden Crystal Kingdom