Charred Salsa Verde | Kenji's Cooking Show
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- Опубліковано 4 лют 2025
- Find more here: / 121397150
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CREDITS
Produced By: Kenji Lopez-Alt, Lena Davidson
I like how reminiscent of your old videos this is, especially with a hungry doggo at your feet 😊
I don’t know why the head camera videos are my favorite. Maybe cause it is the closest thing I’ll get to hanging out with Kenji, but I’m very thankful for this video.
I remember a time he only made these sorts of videos. Probably has to do with that as well :) nice to see his face more and more now though
@@Gtstreet84 i think it also just gives me more perspective on how to make the recipe, because i'm seeing it from his perspective it feels more approachable
Strong disagree - I got motion sickness within 30 seconds...
@@johnmcgimpsey1825 :(
It's because you get to feel like Remy ratatouille for a video at a time
The head camera videos are my favorite. :)
Chiming in to say i also have sorely missed the headcam videos, I really really love them. I've never seen any format of cooking video that felt so informative and educational. Love love the headcam videos! Glad to have another!
Bring back the head camera!! Thats one of the many things that make your videos so great!
Yay head cam is back!
POV is back! I like the new format too but this was a fun blast from the past.
Love the headcam! Thank you for bringing it back ❤
This is your channel/content and it is of course your right to run it how you see fit, don’t get me wrong I enjoy both formats. But imo the pov cooking style videos are by far my favorite format.
Thank you for bringing back the head cam
This salsa freezes really well. I always make a big batch and then separate in freezer bags because fresh tomatillos aren't always available here in Canada and I prefer them to the canned ones which would work in a pinch, but difficult to char. I usually add some garlic and olive oil before broiling + a pinch of sugar at the end if it needs it.
Kenji, I greatly appreciate that your baking tray isn’t sparkling. Can’t wait to make this at home.
I totally get why people prefer the head cam over the new style, but I think the new style actually gives work to his videographer.
Let’s keep both! They’re both great.
Also, I love the shorts!
Thanks, Kenji!
"how's it going"?! Dude, I was already having a LOVELY week, and now this, a video of Kenji making my favorite kind of salsa?! Truly I could not ask for more :D
This has been my go to tomatillo salsa recipe for years ever since I saw the last video he did of this. I highly recommend it.
YES. It's back.
It’s probably because I started watching your videos during the first ~year or so of the pandemic, when you were in your “GoPro/POV era”, but I have always preferred this form of content from you. My all time faves are Late Night Wrong Pizza, POV Menemen, and Changüa. Great stuff, as always.
I love the new format, seeing your smiley face is great, and this is so nostalgic, I ALSO love it!
Hey Kenji! Nice to see you and another great recipe. I’ll do it this way the next time. And the chips look nice too. Chips making video to go with the tomatillo? Yum! Thanks buddy!
I discovered this recipe a couple summers back and it is so good I could, and have, eaten it straight from the bowl with a spoon. 🤤
I can’t remember where I learned to sear it at the end, but I love what that does to an already delicious salsa.
I've missed the go pro videos! This looks delicious. And happy to see doggo back in the videos too!
Looks delicious and the crunch on your chips you made 😋 Yummy! Happy Monday to you Kenji 😊
love how you keep going back for more. :) Some seriously tasty food!
That looks so simple. That is awesome
Headcamera again! Finally! Love it.
Glad to see the return of a hungry doggo :)
this video style is way better than the more traditional camera setup imo
A few years back I grew my own tomatillos and ended up with tons of them, so I tried almost every version of salsa verde there is - pan roasted, charcoal grilled, blanched... To my surprise I liked the one made with raw ingredients the most.
My favorite salsa to make or get when I'm out and about. I remember some cheap places in San Antonio that had the best Salsa Verde I ever had. Still trying to replicate it!
My mom makes a nice red salsa. One thing she does before blending it is adding a bit of chicken bullion. I've never seen anyone else do it, but it's very tasty.
Perfect timing! I just bought a bunch of nice looking tomatillos to make salsa Verde, so I'll give yours a try!
Hey Kenji. I always love watching your videos because of how easy it is to follow and learn new cooking techniques! I'm curious though, what do you like to eat when you're sick? I'm currently going through a rough time with a virus infection and I'm looking for new sick food recipes. Thanks.
Go pro cam means instant thumbs up from me.
One thing people may want to think about is the fact that there’s a fair amount of pectin in tomatillos and so the sauce will certainly thicken up quite a bit as it sits, so you may need to thin it out with the liquid of your choice later, depending on the application.
Showing the amount of char was helpful. I tried charring vegetables for salsa once, and thought I made a mistake and burned them.
Can’t wait for Summer so I can get some tomatillos!! This will make a nice base for my Chicken Chili Verde. 😊
I used to try and minimize the amount of cookware and kitchen tools I would use while cooking, and my dishes would typically suffer as a result. I don't know why, but watching in POV as you use exactly the right took for each job then set it aside without a care to be cleaned later has helped me break this habit.
HE´S BACK!
Hi Kenji! Thanks for the video.
If you were to add garlic, would you char it as well, or just blend it raw?
Much love from Brazil!
I'm certainly not Kenji, but I char it and it turns out well.
I would char it, but leave it in the skin, but cut an entire bulb in half. The skin would help protect it a little? I think the garlic would over char, compared to the other ingredients.
@@igorfier I add it raw but it depends on what flavor you're looking for
Tip: blanch the cilantro for 1 minute in boiling water before adding it to the rest of the ingredients/blending them. This way the salsa will keep longer in the fridge.
Long time follower and curious is jamon still around? I just haven't seen the pup in a while.
Love this, will try charring on my grill
you can even do everything directly on the coals for even more flavor! just scrape off the ash and charred bits before blending or grinding
Looks good. What about a roasted tomato salsa next? Have seen that in a few restaurants be pretty good but mine never comes out as good
audio and video quality are excellent
I made this recipe from you a couple years ago for a potluck and to this day get requests to bring the salsa to events 😅
Nice, ive been looking for a tomatillo salsa recipe. Looks so good!
Wouldn't it be better to wait to add the cilantro until after it cools to keep its fresh flavor. Seems like your are cooking the cilantro when you add it to the roasted vegetables straight out of the oven.
Do you not need to rinse off the tomatillos after you peel them? They have that sticky film that I've always washed off first.
you don't bother washing off the tomatillos after getting the lantern part off? i always thought that would make it weird somehow
Love this method but mine always turns brown when I put cilantro in before cooling because I think the heat wilts the cilantro. I now let it cool before adding cilantro.
these go pro videos are the best
Use the salsa in a gravy to go on some pulled pork + fries + curds for an epic poutine
@@bierbrauer11 I would never have thought of this but it sounds like an amazing idea 🇨🇦🇲🇽
Snr Kenji or anyone else, is that a coffee pour over set next to where the hand blender is stationed? Also that color of the tomatillos to the finished salsa is gorgeous!
That looks so good. And easy!
I can't buy tomatillos fresh where I live, so I'm going to grow some. Wish me luck.
@@LoMoNoCrAt Good luck! If you have deer in your area, protect your plants as the deer ate all of mine my first year growing tomatillos!
@@medusabeheaded Interesting. The deer didn't touch mine. In my area, they seem to be easy to grow and do quite well with minimal care.
@medusabeheaded I have kangaroos around... I'll watch out. Thanks!
@@LoMoNoCrAt Ha! Did not expect that response-amazing! 🦘 Best wishes on your tomatillo journey!
I usually wash the tomatillos after removing the husk. Any reason why you would wash them or not? Thanks for the recipe, huge fan of your videos and instructive style!
They should be perfectly clean inside the husk anyway, so no need to wash. No harm washing them either.
I wondered the same as the stickiness under the husk can be a bit off-putting and sometimes smelly.
Really cool video and recipe Kenji. How close is this recipe to.....let's say Mrs. Renfro's Green Salsa? It looks spot on. I really like her green salsa but I'm starting to find it's not being stocked in my food stores lately. Hope you can chime in. Thanks Fly
Would covering them to let the steam help remove the charred parts defeat the purpose? Do you have to leave the burnt bits in for the flavor?
Tip: tomatillos are super shelf stable. I once left them on the counter for two months, and they were still fresh!
So you don’t have to worry about washing off the sticky on the tomatillos? That jas always stressed me and I'm happy to be done with that step if so!
My favorite salsa. Though I do like garlic in it. Do you ever wash your tomatillos if they're sticky
Curious as to why you do not wash the sticky residue on the tomatillos after peeling them?
Would love to know if you have any personal recommendations for composting devices for vegetable/fruit... etc scraps. Specifically something i could keep inside of my home. Thanks for inspiring so many of us on our culinary journeys sir!
I usually leave a couple tomatillos raw to add even more brightness/freshness to the salsa. It's addictive.
Try adding chicken or vegetable bouillon powder/cube (I like the Knorr brand chicken) for extra umami. 👍 Works great with the tartness.
Any particular reason you didn't use the cilantro stems considering the whole thing is being blended at the end?
I've made this based on your other videos before and loved it. In those videos you seared the salsa in the pan as well. I'm wondering what that does to the flavour compared to not searing it
Did you cook your tomatillos onion and peppers in steam oven? What brand stove do you have. Thanks. I love watching you cook. You are great.
It was a regular over, but the tomatillos have a lot of water in them so the steam fogged the lens of the camera.
Hey Kenji. My wife has an allium allergy… it sucks. Is there anything else you would suggest adding to this in place of the onion to add complexity? I do already use asafetida to mimic alliums where I can already.
Why did you not top and chop?
Would it not be tastier and healthier to brown the ingredients, instead of charring them?
Classic video format. Cannot overstate how the effort to flavor ratio works for salsa verde like this. Every time I make it just melt and think "why am I not making this on a WEEKLY basis?!" I don't make it too spicy to my family can have it but it's good no matter what.
Would you do anything different if you wanted to add an avocado to this? I was buying "guacamole salsa" from costco and it was similarly amazing but I think it's seasonal and has been gone since the summer. Wondering what else you would do to whip that up.
Sometimes mine comes out overly tart. Is there a secret to controlling the acidity, or balancing it better?
Garlic! I put some raw and some roasted (blackened on the outside). I also fry/boil the salsa after it’s blended with a tiny bit of oil for about 5 minutes.
Ah how I wish we had tomatillos in stores here in northern europe. Any tips for a substitute?...
@@Kekspere had the same question, and I asked chatgpt for replacement from my local, might try later 😆
I once found canned tomatillos in the UK but I'm not sure how they would compare to fresh.
There’s really no substitute for tomatillos, their tartness and high pectin levels are a very distinctive part of what makes a salsa verde great. You can follow this same procedure and make a charred salsa roja with regular tomatoes, it’s not the same thing but it’s also very tasty and goes great with tortilla chips and other Mexican dishes
I think you'll have to try growing them.
What about green tomatoes?
Hey Kenji, thank you for another great headcam video!
Are there any health concerns about using all that charred stuff in terms of carcinogens?
I've only ever made this salsa using in season tomatillos, does it hold up as well during winter?
How long would this last in the fridge?
This is almost exactly the way I've done it. The main difference is that I used the oven, not the broiler.
How different is the flavor after pouring the salsa into a really hot skillet or pot?
My favorite salsa! Kenji, In one of your recipes you add the step to "fry" the salsa in some hot oil after blending. I haven't done a direct comparison to taste, but is it a worthwhile step?
I have a gas oven and I absolutely hate using that floor broiler underneath. I want to do this so maybe I'll just broil the veg in batches in my smaller toaster oven.
Chen is a star
"¡Kenji hermano, ya eres mexicano!"
god that looks incredibleeee
Anyone knows where Kenji gets that cooking stick from? I've been looking at getting something like that
I’m one of the weirdos who doesn’t care for cilantro so I’ll leave it out of this recipe. Should I substitute anything else in its place?
It's great. Yes.
How did your smoke alarm not go insane when you took those out lol
Fresh tomatillos are impossible to find in Australia, what’s the best way to use this technique with a different veg? Just tomatoes and bell peppers?
This is my go to salsa when tomatoes are out of season
Hey kenji, I don’t think you’ll read this but I was wondering if you if you had any recommendations for footwear in a kitchen. I’m 21 and should not be in this much pain at the end of a busy day. Love your vids so much. Commenting from auburn, super proud to have you in the city/state!
I love the idea of salsa verde more than I enjoy the actual thing. Tomatillos have a sweetness to it that I don't enjoy. Are tomatillos inherently sweet or did I just get a sweet salsa verde?
I loved this (or a version of this) in my local Taco place here in Helsinki! Sadly the place went belly up few months ago.. No more Tacos for me :'(
Kenji, can you do a video on how you sharpen your Chinese cleaver?
I use the cilantro stems cause what else you gonna do with em. Also use chicken powder
I've made this a few times and it comes out extremely sweet, do you know why it might do that? Are there any ways to avoid/fix the sweetness?
Extremely sweet is odd, the onions and the chiles contribute to most of the sweetness that this recipe could have, so I would try to cut back on the amount of onion and take it from there
The only things I can think of are making sure you're not using a sweet (Vidalia) onion, just a normal white or yellow, and where and of what quality are your tomatillos? They should, optimally, have leathery husks and be bright green inside. If the husks are really dry or the "flesh" is turning white, they're getting old and have diminished flavor. You can taste them raw, and they should be tart and vegetal.
I did once grow tomatillos and they crossbred with ground cherries (similar to goose berries). Those did end up very sweet.
What can you use in place of tomatillos which aren't really available outside of America.
Grow your own, but be careful - they grow like crazy.
What can I use if I don't have access to tomatillos? I can't find them in Europe :(
had to do a double take, kenji's cleaver is the same as the one I have lol
My fav.