salsa verde de Nuevo México
Esta salsa verde, aromática y suave, es un elemento básico —de hecho, la esencia misma— de la cocina de Nuevo México. La he preparado de forma sencilla para que puedas apreciar el sabor de los chiles. Esta receta rinde un poco más de salsa de la que cabe cómodamente en las hamburguesas.
This fragrant, mild, green salsa is a staple—no, the very lifeblood—of New Mexican cooking. I’ve kept it simple, so you can appreciate the flavor of the chiles. This makes a bit more salsa than you can comfortably fit on the burgers. Spoon about two tablespoons on each and serve the rest in a bowl on the side for people to help themselves.
Recipe Notes
- Advance Prep: None
- Yield: About 1 cup
Ingredients
- 4 cloves garlic (leave the skins on), skewered on a wooden toothpick or small bamboo skewer
- 1 cup roasted New Mexican green chiles or Anaheim chiles cut into 1/4-inch strips (See Roasting Chilis)
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice, or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Coarse salt (kosher or sea) and freshly ground black pepper.
Recipe Steps
1: Preheat the broiler.
2: Broil the garlic cloves until they are lightly browned and tender, 2 to 3 minutes per side (4 to 6 minutes in all).
3: Scrape any really burnt skin off the garlic. Place the garlic, chile strips, cilantro, lime juice, cumin, oregano, and 4 tablespoons of water in a blender and purée until smooth, scraping down the sides of the blender with a spatula.
4: Transfer the salsa to a saucepan and bring to a gentle simmer over medium heat. Let simmer until thick and flavorful, 5 to 8 minutes, stirring with a wooden spoon. The salsa should be thick (roughly the consistency of heavy cream) but pourable; add more water as needed. Taste for seasoning, adding more lime juice as necessary and salt and pepper to taste; the salsa should be highly seasoned.
