Paul Kahan, creator of the Chicago hits Blackbird and the Publican, has opened another winner: the taco spot Big Star. His salsa verde will make you a tomatillo devotee. (1531 N. Damen Ave., Chicago, 773-235-4039)
Ingredients
- 5 tomatillos, husked and rinsed well
- 4 serrano chiles, stemmed
- 1 clove garlic
- 1 tablespoon vegetable oil
- 1½ teaspoon fresh lime juice
- ½ teaspoon coarse salt
- 1 teaspoon coarse salt
- 2 tablespoon chopped cilantro
- 1 tablespoon finely chopped red onion
Preparation
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Put the tomatillos, chiles, and garlic in a saucepan and cover with water.
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Bring to a steady simmer over medium heat and cook until the tomatillos are tender (about 15 minutes).
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Drain, place the mixture in a blender, and blend to a slightly chunky consistency.
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Heat the oil in a pan over medium heat. Add the blended sauce and simmer until it has thickened slightly (about 5 minutes).
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Bring to room temperature and add the lime juice and salt.
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Stir in three quarters of the cilantro and red onion and use the remainder as garnish.
- Keywords
- style and advice,
- food and drinks,
- recipe,
- salsa verde,
- Paul Kahan,
- Chicago,
- Blackbird,
- Publican,
- Big Star
Photograph by Lucas Zarebinski
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