المدة الزمنية 7:22

How to Make Salsa Verde | Kenji's Cooking Show

بواسطة J. Kenji López-Alt

203 782 مشاهدة

6 K

تم نشره في 2021/06/11

Donate to N-Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Here's the full recipe and write-up: https://www.seriouseats.com/charred-mexican-salsa-verde I talk in more detail about cherry tomatoes in this video: /watch/oL6QIjRvg3UvQ

الفئة Howto & Style

عرض المزيد

تعليقات - 275

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@Qjciak3 years ago my man just defeated fire with fire 285
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@JKenjiLopezAlt3 years ago I went with the non-beauty shot thumbnail. 317
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@AvengerDK3 years ago "the level you go is up to you". *Sets fire to chili*. 450
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@OneStarRatingLTD3 years ago Saw this video; happened to have all the ingredients in the house; took 15 minutes to cook the tastiest salsa I've ever had. Thanks, Kenji! 52
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@burneralejooutdated43363 years ago I have my own comal to cook Oaxacan food, this is the first time I've ever had an obscure kitchen utensil that Kenji didn't have! 54
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@beshman3 years ago Guess I’m going to be making salsa verde because Kenji says so. 222
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@Bl4ckSheep3333 years ago "Acid is really important... in food." 39
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@Vibes_J3 years ago I grew up seeing my mother only boil the veggies and now at 30 I have continued that method. Also, she never threw it into a pan to add that extra flavor. Thanks Kenji, you gave me a method to a recipe that I thought didn't need change. ... 8
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@blackcatiswatchingyou77763 years ago FYI: The written recipe for this does not list garlic (he uses it here in the video) but I highly recommend it especially if you like garlic, it really rounds out the flavors. Also I started experimenting with all sorts of peppers and it's all the same technique. This is one of those recipes you can have fun and play around with ingredients and it will still turn out amazing. ... 7
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@bartholomeoduke91523 years ago I was literally just rewatching old videos cause I needed some good cooking, and Kenji of course delivers in a perfect moment. Thank you! 10
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@aaronsmicrobes89923 years ago I recently discovered that a fresh tomatillo salsa verde is absolutely delicious on Chinese American style takeout. Had a whole bunch left over after making carnitas, decided to give it a try, and was blown away with how good it was, especially with the contrasting temperatures of cold salsa and hot food. Highly recommend it. ... 32
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@lemonthevegetable5093 years ago Everytime Kenji holds the camera at the start makes me think of a baby grabbing a camera for the first time. 184
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@earlystrings13 years ago This video popped up in my morning feed and I've been saving it all day to enjoy greedily like a last slice of birthday cake. 1
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@magnus.nasmark3 years ago Love your episodes because they are short and filled with tons of information.
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@whette_fahrtz3 years ago For anyone reading this, try this salsa on top of the slow cooked pork carnitas recipe from SE. 14
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@Nelbergy3 years ago I’ve used this recipe and method since the chilaquiles and am in love with it. 1
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@TheOneTrueAnthemis3 years ago Kenji, your homemade mayo recipe has completely replaced all store-bought mayo in my life
And here you are, forcing me into homemade salsa as well
I appreciate you so much 3
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@maroofhaque64453 years ago The husks can be used to make an easy and delicate tomatillo tea/broth that can give you some of that tart and herby flavor in other things. I even use that water for my salsa verde since everyone in my home prefers it a little more thinned out. My neighbors use the water to make this thicker corn tortilla for carnitas or barbacoa and a Mexican bakery near me uses it when making some of their pastries. I even use it for some of your amazing pozole verde! ... 1
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@needles_balloon3 years ago love how you put out the little fire on the anaheim pepper with more fire 1
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@AgustinRVannini3 years ago Thank you for the caramelazation advice, really bumped up loads of new flavours. Love the way you think through the techniques
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@parkerstoops60583 years ago Wow you’re really getting good at the transitions! Love your informative videos!
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@nicholasoakes67983 years ago You went with the first-person screen grab! I like it! 5
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@tunasandwich3953 years ago Every time I see a chef with a blow torch, I know exactly what they actually use it for. 2
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@jtavrisov3 years ago How funny. Literally just made this morning (and finished up a smoky chipotle salsa roja) as you posted this. Having a Mexican themed dinner party this weekend. Have made it multiple times, always a winner
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@dcflow78593 years ago Great heart = Great food! This guy has both to make excellent and love infused meals.
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@strawbebe8 months ago the best salsa verde i've ever made. It's similar price as a store bought jar but 1000000000 times better, ty kenji 🥰🥰
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@daveb35623 years ago Kenji, I’ve been using your black bean burger recipe mixture, mixing with a scrambled egg, and making a breakfast burrito (like your popular burrito video). Works out great. Now will add some of this salsa.
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@no-ot2ov3 years ago kenji: i use the fire to end the fire 20
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@dill33 years ago I do this with technique with cherry tomatoes and the classic seasonings (cumin, oregano, chili powder) + lime juice. An all time favorite amongst my circles 1
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@Gatorade693 years ago Similar to my recipe. I find I like frying the tomatillos in a pan though and I usually add a little bit more peppers because I like peppers.
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@SentientPickle3 years ago i use this salsa verde as a base for pork shoulder chili verde or enchiladas suizas as well
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@averytheamazingone3 years ago Im gonna make this, it looks so good! And thanks for the ending<3
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@debbyd57293 years ago Salsa verde is a great base to other dishes. Add a cup to the bottom of an electric pressure cooker with some chicken and you’ll soon have a yummy dish to serve on rice or in tortillas. Add some quick pickled red onions (bonus, make those onions spicy with habanero) and it’s an amazing meal with little effort! ...
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@tizzzay28723 years ago thank you for the guacamole recipe kenji ive made almost 20 instances of it and i love it even more every time
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@jeremyrafuse53303 years ago *Kenji starts dropping the chemistry behind food
"Ah shit, here we go again." 5
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@benrinehart77763 years ago I now make salsa verde all the time! I do equal parts tomatillos and mixed green chiles (serano, anaheim, poblano) and whatever alliums i have in the fridge. Always a delicous treat.
But i dont broil, i just roast at 450. And i also find it doesnt really need salt. And i dont bother removing the ribs or seeds of any of the chiles. So i get a roastier less blackened flavor and a thicker salsa. ... 1
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@oceanabernathy3 years ago Nice to see you went with the POV shot for the thumbnail. Great choice! 👌🏻
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@da1otta3 years ago I'm the firestaha, the chilli firestahta!
Really yummy recipe. Thanks, Kenji!
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@nianshao27232 years ago kenji you're an inspiration, thanks for being you. if my oven doesn't have a broil option, could i just use a blowtorch from the start and just blowtorch it a little longer until it has the same amount of char?
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@MrFartsRainbows3 years ago Looks great! Do you not get any burnt garlic flavor coming through in this, I have never intentionally tried to take garlic this far, is it not very overpowering? I’m just curious, I know some recipes call for it whereas in other places you read that burning garlic will ruin a dish - pls help :o ... 3
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@janeelp3 years ago Could you use the pizza oven to get that char it is the broiler important for softening the veggies?
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@renobles3 years ago Which torch is that? I have an Iwatani like it, but it doesn’t put out near the heat that yours seems to do.
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@adragland2 years ago I know this is an older video but i’m gonna make this today and curious if doing them on a charcoal grill would work. I would worry about the loss of juice from the tomatillos being directly on the grill but i’m gonna have the grill going so figured i would make use of the coals. ...
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@Jacobus30053 years ago Kenji I just made and jarred a batch of salsa verde about 4 hours ago.
Now I gotta make more with a new recipe.
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@bigeasyanderson18102 years ago Salsa verde is really good with a couple avacados and a bit of red wine vinegar blended in
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@usefulidiot2273 years ago Can I ask where you got your sink basin protector rack from?
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@rezaime3 years ago What things would you recommend putting this salsa on?
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@amaz213 years ago Could you use this method with green tomatoes? Would you treat them like tomatillos or more like ripe tomatoes (and add acidity)?
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@vancitycanuck16 months ago I saw another recipe online where you mentioned using the cooking liquid from carnitas in the salsa verde. In this recipe you didn’t. If I’m doing carnitas should
I alter anything if I’m using the braising liquid?
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@razpollex85802 years ago Could this be used as an enchilada sauce or would you recommend adding something?
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@dantae88one week ago Bro almost use the tasting spoon to mix the extra salt but remembered he was on camera. Smooth
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@DanCole423 years ago That is the cleanest sheet pan I've ever seen.
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@ryanlaing3 years ago Of course Kenji puts out a fire with fire 2
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@Greanestbean9 months ago Have my comal that I inherited from my abuelita and even I prefer the broil method. The comal puts in work heating up tortillas though.
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@ContentsMayDiffer3 years ago Does charred garlic taste good? I have no experience with it, but I have ruined quite a few dishes with burnt garlic.
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@bikeshack82253 years ago Kenji, please make a salsa roja video if you have time! My old burrito place made a smooth, smoky, tangy salsa so well and none of the standard English recipes come close (they're fine but all watery and chunky like Chipotle), I know if anyone can figure out the secrets you can. ...
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@clobix3 years ago how long will this keep in the fridge ? few days I assume?
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@simranjitstudios93703 years ago Binge-watching these videos during this whole situation and i'm curious now if Kenji has ever made shabu-shabu to feed to shabu 2
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@Woodshadow3 years ago I love the science aspect. It never occurred to me that cooking was breaking down cells similar to a mortar pestle would 2
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@mrtmantohead3 years ago Do you have thoughts on adding avocado?
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@ryanhastings1253 years ago Hey Kenji, any benefit to charring the tomatillos and peppers like this before making the salsa verde / pressure cooker chicken recipe you shot a while ago?
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@squeektheweek69493 years ago I know another AMA is coming up and I am a bit late.
You recently mentioned having a weekly karaoke night.
I was curious what are your top 3 songs to go to.
I will start with mine, just another commenter:
Interstate Love Song - Stone Temple Pilots (I used to sing this with a friend all the time, we have lost touch)
Otherside - The Red Hot Chili Peppers (it suits my vocal range, is rarely played, and a song most people remember fondly)
Sittin' on the Dock of the Bay - Otis Redding (when I would like someone to buy me a shot) ...
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@Alexois3 years ago If you can't find fresh tomatillos, how big difference does it make to use canned?
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@alexk97953 years ago Does anyone know the brand of this stove?
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@zievdk3 years ago Hey Kenji! When I've made salsas in my mortar and pestle before, it gets very watery from all the tomato juice and it's also hard to make a lot, so I have to do it in batches which takes forever. Do you have any thoughts/tips for making salsa in a mortar and pestle? ...
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@gangeshvarma37583 years ago Just realised, conceptually, this is so similar to the chili chutneys (not the coconut ones!) that my mother makes to go with some South Indian dishes like an idli or dosa! Hope to get my hands on some of these chillies or tomatillos someday, will experiment with substitutes until then
Also thinking, can we go straight with the torch without broiling? ... 22
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@xSeraphIV3 years ago Chef John has a recipe like this that I tried a while back, but it was just suuuuuper burnt tasting? Any idea what I might have done wrong?
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@jaytorr67013 years ago I have the gene that makes coriander taste like soap. Is parsley, mint or a mix a replacement? The problem is that I don't know how coriander tastes...
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@UselessOpinion3 years ago I add an avocado and lime to it in the blender for great avocado salsa 1
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@Lurrer3 years ago Do you know Frankfurter Grüne Soße (Green sauce)? Do you have a food impression of this recipe?
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@michaelmerrill75103 years ago Does anyone know what blow torch model he uses?
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@Pipboy20103 years ago Does roasting canned tomatillios really work?
I never thought about that but I got to try it.
Sadly we dont have fresh tomatillios in germany.
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@kiru48023 years ago When using canned tomatillos (like La Costena), can we boil/roast it or is it meant to be blended straight?
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@jyangers243 years ago can you make a compilation of you feeding shabu and jamon what you cook? 1
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@StevenD2153 years ago Good to know I make this very similar to your method, only difference is I do put lime juice in it even with using tomatillos. I have seen videos where they add chicken stock or oil and I started to second guess myself. If you do like it runnier, would you just add more water then? I will also add, I have added avocado to this before to make a more velvety texture and it's also delicious. ...
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@MajorBluntz3 years ago How long can I store it in the fridge?
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@hikebikeeat65523 years ago Can you do one on Salsa Roja? Is it pretty much the same but has dried chiles in it? 1
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@smallguillotine67503 years ago Great video as always, I can't wait to try it!! I have a question though, I've always heard that eating charred food is "bad because it causes cancer" and to avoid eating it but here it seems like the charring is crucial for the flavor of the salsa. Is it okay if I remove the charred bits before blending? Or does it really not matter? :0 ... 1
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@rikaze3 years ago Our internet food dad, always making sure we never waste money on sub-par mass produced things without a ton of effort.
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@chronos0184last year How would you add avocado for an avocado salsa?
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@AL__EX3 years ago any way to prevent homemade salsa's from fermenting too quickly? every time I make it, it starts to get a bit funky and fizzy in just a couple of days.
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@itsmemsti3 years ago Can I recommend chicken bullion instead of salt. With serranos of course and a seared and peeled poblano.
After you get the hang of this salsa, start throwing in aguacates into the blender with it along with a tad of crema. ...
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@TheQuinis3 years ago Living in Japan, I don't have access to any kind of chilis like anaheim, hatch, or poblanos. Do you think I could just use a bunch of shishito peppers or are they too dissimilar to work? I already know I'll have to use tomatoes instead of tomatillos, as those are definitely going to be even harder to source out here. I'll probably try it with shishito and see how it goes, but it likely won't be the same kind of salsa at that point lol ...
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@stingman7773 years ago Any negatives to doing this on a grill as long as one has a small enough rack to cook on to prevent the veggies from falling through?
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@lcglazer3 years ago Does Iwatani torch head fit on any butane can? Apparently you're using a "Gas One" can so I guess yes.
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@dunestar293 years ago Hi Kenji! I was wondering if there was anything you would recommend subbing for cilantro? I have “the gene”, as people would say. Thanks! 3