There are two sauces that define L.A. and OC: salsa roja and salsa verde. It’s who we are and who we’ve become. I could eat anything with salsa verde; now so can you.
MAKES ALMOST 2 CUPS
¼ cup mirin
½ cup natural rice vinegar (not seasoned)
½ cup fresh mint leaves
1 cup roughly torn fresh cilantro
¼ cup fresh Thai basil leaves
3 garlic cloves, peeled
½ shallot, peeled
2 serrano chiles
1 jalapeño pepper
Juice and grated zest of 1 lime
2 tablespoons roasted sesame seeds
2 tomatillos, charred
½ cup canola oil
½ cup olive oil
½ avocado
Pinch of kosher salt and freshly ground black pepper
Combine all the ingredients in a blender or food processor and puree.
DRINK.
BURP.
SMILE.
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