Recipes // Spreads // Charred Verde "Chow Chow"

Charred Verde "Chow Chow"


By Chef Sasha Shor

A smoky TX-style jalapeño & tomatillo relish with Warm Corn Tortilla Chips: Rustic, charred jalapeno, tomatillo, onion and lime relish. Absolutely the best thing to scoop up with warm, salty, crunchy chips.


  • 1 lb fresh tomatillos, husks removed and washed thoroughly, cut in halves.
  • 3-6 garlic cloves (depending on your love of garlic!), minced finely
  • 1 small yellow onion, skinned and quartered
  • 3 fresh jalapeno peppers, seeded and stemmed
  • 1 cup fresh cilantro, stemmed
  • 1 TBSP sugar
  • 2 TBSP white vinegar
  • ½ teaspoon kosher salt
  • Black pepper to taste
  • Fresh lime juice to taste
*for an alternate charred plum tomato version, substitute tomatillos in the above recipe for 1 pound of plum tomatoes, and stir in 1 tablespoon chipotle puree.


  1. Preheat oven to 400.
  2. Place tomatillos, onions & jalapeños cut side down with garlic cloves on a baking sheet and roast in middle of oven for 12-15 mins or until vegetables just begin to soften.
  3. Switch oven to broil and move pan to top of oven. Broil in oven on high setting until the skins have blistered, charred and start to smell smoky, approx. 5-6 mins. Remove and cool slightly.
  4. Place all charred vegetables into a food processor with cilantro, sugar, vinegar, salt and pepper. Pulse several times until relish is uniformly crushed but still chunky. Do not puree or over-process. This is a cross between a salsa and relish so should have texture.
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