For the best charred salsa verde, you'll want to give it a sear.
salsa. Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. If there were a Mexican restaurant on my desert island, this is the salsa they'd put down on the table before you even ask for it. The fact that it only has four real ingredients, you can make it in 20 minutes, and it requires pretty much no knife work or clean up is just the icing on the cake .
I honestly can't remember where I first picked up on the charred stuff, but I do know that I used to make it in a cast iron pan, placing tomatillos, onions, and chilies in the dry pan and cooking them on the stovetop until soft and nearly blackened. It was an effective method for flavor development, but it also smoked up the apartment and inevitably created a burnt-on layer of crud in the cast iron pan that was difficult to remove .
Next I blend all the vegetables , along with a handful of cilantro. On days when I've got a little extra time, I'll finish making the salsa in a granite) that has raw vegetables, using a molcajete makes a huge difference in flavor in the finished dish, delivering more intensity and even distribution of flavors. For cooked vegetables, I haven't noticed as much of a difference.
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