Salsa Verde Recipe

Prepare and grill tomatillos

Preheat a grill pan or skillet over medium-high heat. Toss husked tomatillos, quartered onion, and peeled garlic clove with 1 tsp olive oil. Grill or char them, turning occasionally, until blackened in spots and softened, about 6–8 minutes for tomatillos and 4–6 minutes for onion and garlic. Remove from heat and let cool for 3–5 minutes.

Blend salsa verde purée

Add the grilled tomatillos, charred onion, garlic, half a jalapeño/serrano (seeded for less heat), 1/4 cup packed cilantro, 1/2 tsp kosher salt, and 1/2 oz fresh lime juice to a blender or food processor. Purée until smooth but slightly textured, about 20–30 seconds. Taste and adjust seasoning—add more salt or a squeeze of lime if needed. Chill briefly if warm (5–10 minutes).

Combine spirits and mixers

In a cocktail shaker add 2 oz blanco tequila, 0.5 oz reposado tequila (if using), 0.5 oz mezcal, 0.5 oz Ancho Reyes Verde, 0.5 oz pear cordial, and 0.75 oz fresh lime juice. Add 1–1.5 tablespoons (about 0.5–0.75 oz) of the prepared grilled tomatillo-salsa verde purée (start with less and adjust to taste).

Shake with ice

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Taste and adjust

Open the shaker and taste (or pour a small sample). If you want more vegetal/salsa character, add an additional 0.25–0.5 oz of the purée. If it needs more brightness, add 0.25 oz lime juice. If it needs sweetness, add 0.25 oz pear cordial. Adjust and give a quick shake (5–8 seconds) after any change.

Rim (optional) and strain

If desired, moisten the rim of a rocks or coupe glass with a lime wedge and dip into the habanero diablo salt to coat. Strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe).

Garnish with a lime wheel or wedge and a small sprig of cilantro or micro cilantro. Serve immediately and advise guests the drink has a mild smoky heat from mezcal and the chile salt.