Char the poblano (or jalapeño) over a gas flame or under a broiler until blackened on all sides. Place in a covered bowl or plastic bag for 10 minutes to steam, then peel and remove stem and seeds (retain seeds for more heat).

Blend verdita

In a blender or food processor, combine the roasted poblano, cilantro, parsley, green onion, garlic clove, optional green chile, lime juice (0.5 oz), olive oil, water, salt and cumin. Pulse until you reach a bright green, slightly chunky but pourable salsa consistency. Taste and adjust seasoning — add more salt or lime if needed. Strain through a fine mesh if you prefer a smoother texture. Chill until ready to use.

Yield and storage

This batch yields roughly 3–4 oz of verdita. Store in an airtight container in the refrigerator for up to 4 days.

Verdita-Rita Cocktail

Prepare glass

If desired, moisten the rim of a rocks or coupe glass with a lime wedge and dip the rim into coarse salt or Tajín. Fill the glass with fresh ice and set aside.

Combine ingredients

In a cocktail shaker, add ice, 2 oz blanco tequila, 0.5 oz triple sec, 1 oz house verdita, 0.75 oz fresh lime juice and 0.25 oz agave nectar.

Shake

Shake vigorously for 10–15 seconds until the shaker is very cold and slightly frosted. This chills and integrates the verdita with the other liquids.

Strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). Garnish with a lime wheel or wedge on the rim.

Tasting notes

The verdita adds herbal, tangy, and mildly spicy notes that balance the tequila and orange liqueur; adjust verdita amount (0.5–1.25 oz) and agave to taste for heat and sweetness.