Category: Sides

Now you have a couple of options here. You can figure out how to do all of this on a grill, over charcoal, or you can get a nice hot cast iron skillet in the oven, super hot, and roast the vegetables. Or in the oven, on high.

Begin by preparing all of your ingredients. Preheat your oven to 475 degrees with a large cast iron skillet inside.

To a mixing bowl, add everything but the salt, fish sauce, and cilantro. Give a good toss to make sure everything is lubricated with the oil.

Once the oven is heated, remove the cast iron skillet, obviously with a kitchen mit, and toss in the mixture from the bowl. The sound is like sizzling fajitas.

Return the skillet back to the oven and let this cook for about 25-30 minutes, or until things are slightly charred. Once charred, remove from the oven, and set aside to cool to room temperature.

Now you have another couple of options. Food processor, or mortar and pestle. I go with the food processor as it is less labor intensive, and heck, I can train myself on being a pulse master. Not sure if that is a good thing or what, but whatever. Toss in the salt, fish sauce, and cilantro. Pulse or mortar the vegetable mixture until you have a nice, chunky consistency.

Pour into a bowl and you are ready to roll.

*Again, use caution with the garlic an chili peppers. That’s how I roll, you decide on how garlicky and spicy you like it.

In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.

Salsa verde can be refrigerated in an airtight container for up to 5 days.

Roast the tomatoes and tomatillos until charred on all sides, about 10-12 minutes.

Place the tomatoes, tomatillos, water, chiles de arbol and onion into a sauce pan, bring to a boil and simmer until the onions are tender, about 20-30 minutes.

Drain the water reserving it.

Place everything other that the sesame seeds into a food processor or a blender and puree adding some of the reserved liquid if necessary.

Strain the bits from the salsa.

Mix in the toasted and crushed sesame seeds and season with salt and pepper.