blend · salsa
NATIONAL AWARD WINNERPrep 10 minSabledock Salsa Verde
Independent adaptation of a publicly published Roy Choi recipe. Not affiliated with, sponsored by, or endorsed by Roy Choi.
Roy Choi's Sabledock Salsa Verde, from the published recipe.
Ratio
Ingredients
- Canola Oil — 1 Tbsp + more as needed
- Tomatillo — 2 large husked rinsed (200 g)
- Garlic — 3 cloves
- Scallion — 6 (90 g)
- Jalapeno — 2
- Serrano — 2
- Cilantro — 1 bunch (~1 1/2 cups) with stems (45 g)
- Lime Juice — juice of 2 limes (60 ml)
- Rice Vinegar — 1/2 cup (120 ml)
- Salt — 3 large pinches kosher (6 g)
- Pepper — 2 large pinches (1 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Sabledock Salsa Verde wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 6 stars · 3 national awards
- Stoneroom Pistachio Relish★ STARRED KITCHEN
- Marrowrail Soja Base★ STARRED KITCHEN
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Korean-American L.A. Street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.
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 Roy Choi MasterClass (published as “Charred Salsa Verde”). Full citation lives in Provenance.