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How to Make the Best Salsa at Home

Paul Kahan's Salsa Verde Recipe

Thursday, April 01, 2010
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)


  • 5 tomatillos, husked and rinsed well
  • 4 serrano chiles, stemmed
  • 1 clove garlic
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh lime juice
  • teaspoon coarse salt
  • 1 teaspoon coarse salt
  • 2 tablespoon chopped cilantro
  • 1 tablespoon finely chopped red onion


  1. Put the tomatillos, chiles, and garlic in a saucepan and cover with water.
  2. Bring to a steady simmer over medium heat and cook until the tomatillos are tender (about 15 minutes).
  3. Drain, place the mixture in a blender, and blend to a slightly chunky consistency.
  4. Heat the oil in a pan over medium heat. Add the blended sauce and simmer until it has thickened slightly (about 5 minutes).
  5. Bring to room temperature and add the lime juice and salt.
  6. Stir in three quarters of the cilantro and red onion and use the remainder as garnish.
Photograph by Lucas Zarebinski
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