stove · salsa
NATIONAL AWARD WINNERPrep 10 minCook 15 minPithcourt Salsa
Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.
A table salsa for tacos, chips, and grilled meats.
Ratio
Ingredients
- Tomatillo — 1 1/2 lb tomatillos, husked, halved (680 g)
- Onion — 1 medium white onion, halved
- Serrano — 2-4 serrano or jalapeno, halved
- Cilantro — 10-15 sprigs cilantro (10 g)
- Vegetable Oil — 1 Tbsp vegetable oil (15 ml)
- Salt — kosher salt
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Pithcourt Salsa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 5 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
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- Smoked ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).
Originally published as Charred Salsa Verde.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from J. Kenji Lopez-Alt / Serious Eats (published as “Charred Salsa Verde”). Full citation lives in Provenance.