Supermercado Chapala in Chicago has incredible salsa “verde” – or at least that’s how it’s labeled, but it doesn’t look or taste quite like any other verde I’ve ever seen. Can you tell what exactly this might be made of?
Supermercado Chapala in Chicago has incredible salsa “verde” – or at least that’s how it’s labeled, but it doesn’t look or taste quite like any other verde I’ve ever seen. Can you tell what exactly this might be made of?
This is made fresh in-store every day. A couple weeks ago I made a special trip just to get some, but they were out of tubs by the time I got there. (These pictures are from the squeeze bottle on the restaurant table, which sadly I could not steal after I’d eaten).
The place is unfortunately too far away from where I live to justify going there on a regular basis. I’d love to make something even approaching this good at home, but despite being labeled as a verde, it doesn’t look like any tomatillo-based recipe I’ve found.
The consistency is almost that of a jelly, and the black flecks make it look to me like they’ve blended some dried peppers directly rather than reconstituted them? I’ve tried browsing through the recipe archive here and searching Google, but I can’t find anything quite like this. Either this is a very unique salsa, or I don’t have the requisite knowledge to understand what I’m looking for (or quite possibly both).
Can any of you lovely aficionados point me in the right direction?
Pizzly_bear
Black specks to me look more like roasted peppers rather than dried ones.
Did you try just asking them for the recipe or any information on the salsa?
khawk112109
Looks to me like the tomatillos and all were roasted. My sauce gets dark like that after I’ve roasted all the ingredients, then blended and simmered over med/lo heat until it’s the consistency I want. I don’t bother wiping off the charred bits, I like the flavor.
Global_Fail_1943
I roast and blackened both the peppers and the tomatillos. Mine looks like this.
Frau_Netto
Why don’t you just move closer to the restaurant?
Jaiboyben
Is it only the consistency and visual that is different from regular salsa verdes or are there tasting notes you can add?
From what I can see I’d deeply char some of the chilies and tomatillos and consider adding pectin when simmering it. Should form into that jelly consistency
7 Comments
This is made fresh in-store every day. A couple weeks ago I made a special trip just to get some, but they were out of tubs by the time I got there. (These pictures are from the squeeze bottle on the restaurant table, which sadly I could not steal after I’d eaten).
The place is unfortunately too far away from where I live to justify going there on a regular basis. I’d love to make something even approaching this good at home, but despite being labeled as a verde, it doesn’t look like any tomatillo-based recipe I’ve found.
The consistency is almost that of a jelly, and the black flecks make it look to me like they’ve blended some dried peppers directly rather than reconstituted them? I’ve tried browsing through the recipe archive here and searching Google, but I can’t find anything quite like this. Either this is a very unique salsa, or I don’t have the requisite knowledge to understand what I’m looking for (or quite possibly both).
Can any of you lovely aficionados point me in the right direction?
Black specks to me look more like roasted peppers rather than dried ones.
Did you try just asking them for the recipe or any information on the salsa?
Looks to me like the tomatillos and all were roasted. My sauce gets dark like that after I’ve roasted all the ingredients, then blended and simmered over med/lo heat until it’s the consistency I want. I don’t bother wiping off the charred bits, I like the flavor.
I roast and blackened both the peppers and the tomatillos. Mine looks like this.
Why don’t you just move closer to the restaurant?
Is it only the consistency and visual that is different from regular salsa verdes or are there tasting notes you can add?
From what I can see I’d deeply char some of the chilies and tomatillos and consider adding pectin when simmering it. Should form into that jelly consistency
Roasted poblanos and tomatillos