From Roy Choi's kitchen · Kogi BBQ, Los Angeles
blend · salsa
NATIONAL AWARD WINNERSabledock Salsa Verde
From a national-award-winning chef
Ratio
CANOLA OIL 15LIME JUICE 60RICE VIN 120
Ingredients
- CANOLA OIL15 ml
- TOMATILLO200 g
- GARLIC15 g
- SCALLION90 g
- JALAPENO30 g
- SERRANO30 g
- CILANTRO45 g
- LIME JUICE60 ml
- RICE VIN120 ml
- SALT6 g
- PEPPER1 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.