Salsa Flight Recipe

Toast pistachios

In a dry skillet over medium heat, toast shelled pistachios for 3–4 minutes, shaking the pan occasionally, until fragrant and lightly browned. Remove and let cool slightly.

Char chiles

Place Serrano chiles on a hot skillet or broiler and char on all sides until blistered and blackened in spots, about 3–5 minutes. Transfer to a bowl and cover with plastic wrap for 5 minutes to steam; peel if desired for a milder flavor and remove stems (seeds optional).

Blend

In a small food processor or blender, combine toasted pistachios, charred Serranos, 1 garlic clove, cilantro, lime juice, olive oil, cumin and kosher salt. Pulse to combine, then run until a coarse but spreadable salsa forms. Add water, 1 tablespoon at a time, to reach a smooth but slightly textured consistency (about 1–2 tbs). Taste and adjust salt and lime.

Finish

Transfer to a bowl. If salsa seems too thick, stir in additional water by teaspoon until desired consistency. Keep chilled until serving.

Rehydrate chiles

Remove stems and seeds from dried chile de árbol if you want less heat. Toast chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant (careful not to burn). Place toasted chiles in a bowl and cover with 3/4 cup very hot water to rehydrate for 10 minutes; reserve 2–3 tbs of soaking liquid.

Roast tomatoes and aromatics

While chiles soak, char the tomatoes, onion (cut into large chunks), and garlic clove on a hot skillet or under a broiler until blackened in spots and softened, about 6–8 minutes. Let cool slightly.

Blend

Drain the chiles (reserve soaking liquid). In a blender, combine charred tomatoes, onion, garlic, rehydrated chiles, apple cider vinegar, olive oil and smoked paprika. Blend until very smooth, adding 1–2 tablespoons of the reserved soaking liquid or plain water to achieve your desired consistency. Taste and season with kosher salt and a pinch (1/4 tsp) sugar if the salsa tastes too acidic.

Adjust and rest

If you want a smokier profile, add a small pinch more smoked paprika. Let the salsa rest for 10–15 minutes to allow flavors to meld, then taste again and adjust salt or acidity with a little more vinegar or lime if desired.

Roast tomatillos and aromatics

Place husked tomatillos, half jalapeño (seeds removed for milder heat), onion chunks and garlic clove on a hot skillet or under a broiler. Char until softened and blackened in spots, about 6–8 minutes. Let cool slightly.

Blend

In a blender or food processor, combine roasted tomatillos, jalapeño, onion, garlic, cilantro, lime juice, olive oil and kosher salt. Blend until bright green and smooth or slightly chunky according to preference. Add up to 1 tablespoon water to adjust thickness.

Finish

Taste and adjust salt and lime. Chill briefly or serve at room temperature. The verde salsa is best served fresh but keeps refrigerated for 2–3 days.

Arrange the three salsas in small bowls or a single divided platter: Pistachio Serrano (creamy nutty), Chile de Árbol (smoky red), and Tomatillo Verde (bright green). Garnish the pistachio salsa with a few chopped pistachios and a cilantro leaf, the chile de árbol with a drizzle of olive oil or a pinch of smoked paprika, and the tomatillo with a lime wedge.

Serve with fresh tortilla chips and lime wedges. Provide small spoons for each salsa so guests can taste the flight. Store leftovers in airtight containers in the refrigerator for up to 3 days.