Charred Shishito Verde

Shishito · 50–200 SHU · blistered & grassy

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Blister the shishitos and tomatillos hard in a dry pan until blackened in spots. Let them cool.
Blend with the garlic, cilantro, lime juice, salt, and a little oil into a bright green sauce.
Grassy, smoky, mostly mild — a use-soon condiment; keep it in the fridge.

Steps — tap one to keep your place

1. Blister the shishitos and tomatillos hard in a dry pan until blackened in spots. Let them cool.

2. Blend with the garlic, cilantro, lime juice, salt, and a little oil into a bright green sauce.

3. Grassy, smoky, mostly mild — a use-soon condiment; keep it in the fridge.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.