Chef Shannon Smith shares a recipe for Salsa Verde.
10 green chiles
2 tablespoons vegetable oil
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoons flour or cornstarch
2 teaspoons ground coriander seeds
2 teaspoons ground cumin
1 1/2 cup chicken or vegetable stock
2 teaspoons salt
1/2 teaspoon ground black pepper
To roast green chiles, light a charcoal or gas grill. You can also use a gas stovetop. It’s important to have a flame. Place the whole chiles on the grill (or stove burner) and let blacken and blister. Turn chiles until all sides are charred (but not completely blackened). Place warm chiles in a bowl and cover with plastic wrap to allow to steam and cool. Once cool enough to handle, remove the stems, seeds and skin. It’s alright if a little char is left. Chop the chiles and set aside.
In a saucepan, heat vegetable oil over medium high heat. Add chopped onion and sweat until soft. Add garlic and cook for 30 seconds, then add flour (or cornstarch) Stir until all flour is coated in the onion mixture. Add chopped chiles, coriander seed, cumin seed, broth, salt, and pepper. Bring mixture to a simmer and stir until slightly thickened. Taste to see if more salt is needed. If it is too spicy, you can add a tablespoon of honey.
note: be sure to taste the chiles before roasting to see if they are mild or hot. You can cut a bit off the tip of the chile to taste.You can use all mild, all hot, or a mixture of both, depending on your preference.