Charred Salsa Verde

Time 30 minutes
Yields Makes about 4 cups.
Charred Salsa Verde
(Ren Fuller / For The Times / Styled by Genevieve Ko / Propped by Nidia Cueva at PropLink Tabletop Studio)

Set up a charcoal grill for direct heat or heat a gas grill to medium. Alternatively, heat a large skillet or grill pan over medium-high heat.


Arrange the tomatillos and jalapeños on the grill in a single layer and cook, turning to evenly blacken, until tender and charred, about 20 minutes.


Transfer the tomatillos to a blender and the jalapeños to a cutting board. Cut the stems off the jalapeños and discard; cut out the seeds and ribs and reserve. Add the jalapeños’ flesh to the blender, along with the cumin, mushroom powder, lemon juice, and 1 teaspoon salt. Blend until slightly chunky yet smooth. Taste and add more salt if needed and the reserved jalapeño seeds and ribs if you want a hotter salsa. Add the cilantro and blend, leaving small pieces of cilantro.

Make Ahead:
The salsa verde can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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