The Vitals: the spot: Cullum's Attaboy 111 Kings Ct, San Antonio, TX 78212 the eats: Attaboy Burger with Glacé the bucks: $16 + $5 for the glacé poured tableside  the full nelson: the most decadent burger I've had in 20 years

Let me get this out of the way: I'll never take a better burger pic with big fat tire in the background then the one I took at Cullum's Attaboy. Of course I wish I could have set up the shot better but that takes away from the barebones simplicity of Cullum's Attaboy.

Sidewalk Cafe.

Located off the St. Mary's strip, Cullum's Attaboy is the finest sidewalk cafe you're gonna find in San Antonio, maybe in all of Texas. And that burger? The most decadent one I've had in 20 years.

Brunch only.

Or breakfast. Or lunch. But definitely burgers. I went in around 10am so a latte was my bev of choice but you can get saucy from champagne all the way to stiff cocktails.

Consider the escargot.

A rare sight these days, snails might not seem like the perfect set up for a burger, let alone brunch. But you need to acknowledge that Cullum's Attaboy is more Paris Bistro than San Antonio Diner. Christopher Cullum is a self taught chef(and 2024 James Beard finalist) but his skill set is a blessing for any francophile who covets a perfect omelette or steak au poivre.

And now the burger.

You have two options when it comes to the burger at Cullum's Attaboy: Brunch or Lunch. Non negotiable is the house made double egg wash bun that one could call brioche but Chef Cullum won't because "it sounds too fancy for my tastes". Another non negotiable include is the six ounce Wagyu patty from Peeler Farms in Floresville TX along with a slice of gruyere cheese. From there you can go the brunch direction and saddle up with some breakfast potatoes, and top your burger with a breakfast aioli and an egg. Or go lunch and stick with their classic homemade aioli, a slice of raw white onion  and get fries. There are also add ons like bacon and egg for lunch along with hollandaise(brunch). But there is only one add on for me.

Get the glacé

Similar to a demi glace but cooked much longer, the dramatic presentation of being poured tableside is warranted for two reasons. One, you're gonna want to start digging into the burger once this delicious brown viscous sauce has been poured on. The second reason is that the glacé takes between three and four days to make, so take a moment and let that sink in. From roasting bones to the hours of simmering, the toil that goes into this sauce is exactly why Cullum's Attaboy makes the most decadent burger I've had since I first tried the legendary Father's Office burger back in 2001. And the fries are banging too. That's the lesson for today folks. Get yourself to San Antonio for one of the best burgers in the country.

The best food in Austin Texas: May 2024

20 course sushi dinners, Filipino fusion food trucks, a bonafide Cheap Eats Austin find and a stalwart Vietnamese Austin classic . . . all add up to the best food in Austin that fed me right in May 2024. The Vitals: the spot: Saigon on 7th 2601 E 7th street unit 101 Austin, TX 78702 the eats: Mango Salad the bucks: $9 the full nelson: Famed Vietnamese food truck turned brick and mortar still delivers in 2024 Summer is in full swing in Austin. The era of two shower days hath begun. How does one find relief outside of a dip in the pool or vacation plans to flee north(I see you Austinites flocking to Maine!). How about a tangy, Umami soaked mango and papaya salad studded with shrimp? The dish is equal parts refreshing and hearty and totally his the spot during the "warmer" months. My favorite thing about Saigon on 7th is that it is just as good as it was when it was a food trailer with a different name: Saigon Le Vendeur. Back in 2021 I was floored by their Bahn Mi sandwich which also hits the spot during the dogs days of summer.

The Vitals: the spot: Yummi Tacos & More 12518 Research Blvd, Austin, TX 78759 the eats: "The Sunny Side Burger" - A bulgogi burger with marinated beef, cheese, spicy mayo and a fried egg the bucks: $9.50 with fries and drink the full nelson: a classic Cheap Eats find in 2024!

There isn't a lot more I can say about this Korean BBQ fusion cheeseburger that I haven't said already in my last post. I mean it's a solid meaty and unique burger that comes with fries and a bev for under $10. In 2024 in Austin, that is nothing short of a miracle. The best part of about Yummi Tacos and More is that it is catered to feed the blue collar working class folks that I have always championed when it comes to citing great food. Keep it real and get yourself here. This is the kind of place Austin needs to keep going and is a clear standout among standouts when it comes to the category of best food in Austin.

The Vitals: the spot: Pogi ATX 1700 E 6th St, Austin, TX 78702 the eats: Sisig Tacos the bucks: $14 for two the full nelson: Chef Driven Filipino food truck where tacos are just the tip of the iceberg 

Much like Yummi Tacos and More, my recent post about Pogi ATX pretty sums up all you need to know. As soon as I took a bite of their sisig taco, I knew these chefs has a lot more to offer than a Filipino taco fix, which in itself makes a case for making the list of best food in Austin. What Gino Vidal and Jerry Moreno could do beyond the confines of a food trailer gives me chills but for now I eagerly look forward to trying out the rest of the menu at Pogi which includes Filipino fusion takes on smash burgers and Nashville hot chicken sandwiches.

The Vitals: the spot: Endo 609 W. 29th st Austin TX 78705 the eats: 20 course Omakase sushi the bucks: $$$$ the full nelson: An intimate sushi splurge with the pedigree of a Michelin star. Cheaper than a flight to Japan but expect an airfare sized tab

My 20 course omakase sushi experience deserves a stand alone post where I can explain how a $300 a person meal(all in with drinks) is indeed worth it when you are able to commit to that kind of investment. If you love sushi and have ever been to Japan, you might want to consider just how good it can get here in the US. Chef Endo Yasuhiro doesn't just carry the resumé and the skills, he is also a sheer delight to be around. The service is really tuned to make for a memorable experience. And at these prices they should. All I can say is I have been to Japan and for the first time since I was there, I felt closest to being back. His former restaurant, Sushi Nakazawa earned a Michelin star. This certainly feels like a Michelin worthy meal.

Skip to video

The Vitals: the spot: Yummi Tacos & More 12518 Research Blvd, Austin, TX 78759 the eats: "The Sunny Side Burger" - A bulgogi burger with marinated beef, cheese, spicy mayo and a fried egg the bucks: $9.50 with fries and drink the full nelson: a classic Cheap Eats find in 2024!

A good bulgogi burger in Austin is hard to find. I never went but people did sing the praises of Burger Tex(RIP) and Chilantro is known to add one to the menu every now and again. Well there is a Bulgogi Burger in Austin served all the time, at Yummi Tacos and More in North Austin.

Strip Mall Chic

Back in the day when I was writing my Bang for your Burger Buck series for LA TACO, I found more than a few great burgers at strip malls. So when I pulled up to Yummi Tacos and More in north Austin, I got all the feels.

Bulgogi Burger in Austin with breakfast vibes

Contrary to the laundry list of ingredients in the Sunny Side Bulgogi Burger, finishing off this burger is a more than approachable feat. The burger holds up well, even with the addition of the fried egg. I was surprised at how balanced the burger is. The biggest kicker of this Bulgogi Burger in Austin is the freaking price tag. $9.50 for the burger, fries and drink. That's back in the day Cheap Eats prices folks. Time to bookmark Yummi Tacos and More for what is likely the most affordable Bulgogi Burger in Austin.  

Video

https://www.tiktok.com/@alikhaneats/video/7378139626424306990

The Vitals: the spot: Pogi ATX 1700 E 6th St, Austin, TX 78702 the eats: Sisig Tacos the bucks: $14 for two the full nelson: Chef Driven Filipino food truck where tacos are just the tip of the iceberg 

The next time I go to Pogi ATX I won't be getting the Sisig Tacos. Sure, within hours of finding out the tangy and spicy pork belly dish was served in taco form I was eating there. But that's before I took in the whole menu. Smashburgers, Hot Chicken sandwiches and Lumpia(the Philippines answer to the egg roll) all tempt my appetite. And the options only expand if I bring a friend or two and crush the whole menu. The prices and portions are just reasonable enough to warrant that kind of ambitious excess.

This food truck is all about Filipino comfort food

Which isn't to say chefs Gino Vidal and Jerry Moreno aren't exactly that: chefs. Hailing from the San Antonio food scene with nearly two decades of experience under their belt, the food they serve at Pogi ATX speaks to Filipino food culture, San Antonio food culture and a well thought out experience for the palate. 

Sisig Tacos

Anthony Bourdain once said Sisig is the Filipino dish that will win your heart. He was right. Thats what happened the first time I had it. The second thing that happened was I put it in a tortilla. So naturally I was fired up to try the Sisig tacos at Pogi ATX. The toppings on this taco are just as important as the tangy and hearty pork belly that serves as the star of the dish. The Thai Chili Slaw adds a crunchy dimension. The pickled red onions bring in acidity. And the Serrano Crema smartly adds heat without doubling down on the sour from the pickled onions or the dressing in the slaw.

High hopes on four wheels.

That's how I feel about taking on the rest of the menu at Pogi ATX, especially the smashed burger(surprise!). Part of the charm of Pogi ATX is, like Sisig, it's great food when you are drinking, which is why they are parked at a bar. But you know what? I ate these tacos stone cold sober and I'm hooked. Pogi ATX has one of the most addictive new tacos in Austin. And the food truck is adding some much needed representation for Filipino food in Austin TX. This is an exciting find and should be part of your regular food truck rotation.

The Vitals: the spot: El Grandpa Mexican Barbacoa 150 Haverland Dr, Georgetown, TX 78626 the eats: Lamb barbacoa by the half pound or pound the bucks: $15 for half a pound the full nelson: Hidalgo style lamb barbacoa cooked in a custom oven

One heck of a name: El Grandpa Mexican Barbecue

Turns out this lamb barbacoa weekend popup had to go down a bumpy road by the way of cease and desists just to have a name per this story from Texas Monthly. It all worked out in the end and now those in the greater Austin area have a real deal Hidalgo style lamb barbacoa spot. On the weekends at least.

The road to El Grandpa Mexican Barbecue

Is thankfully marked with a straightforward sign. Pro tip: get there by 9am if you want to eat more than scraps. I'm told folks line up by 7:30am, just like some of the more coveted Central Texas style barbecue joints around town.

Tacos, meats by the pound and even a whole head

The menu at El Grandpa Mexican Barbecue is best enjoyed with a group. I went solo and I still opted for meat by the pound versus just getting individual tacos. When I go back, I'm bringing a crew and ordering the head baby!

The pit at El Grandpa Mexican Barbecue

While I was waiting in line, a gentlemen came out and asked if we wanted to take a gander at the pit. I leapt at the chance. It was a sight to see to say the least. I've had lamb barbacoa before in similar settings but have never seen a pit like this. The oven is custom made by a custom smoker company in Texas and apparently weighs 3000 lbs, pretty much meeting the definition of heavy duty bbq.

The perfect order for one

I got a half pound of lamb barbacoa at El Grandpa Mexican barbecue which was just enough for one. You must get the consommé as well: a broth made from the drippings of meat as it cooks for hours. It comes with tortillas and salsa bottles are served at the tables.

Order the ribs

Because they are cooking whole lambs, you have the choice of any cut, but not all cuts are equal. Aim for the richest cuts like the costillas(ribs). If you are like me, you know the fattier the cut, the richer the lamb experience.

Build your taco

Grab that tender lamb and put it in the tortilla. The meat is the star of the show but you still want to relish each bite with a little crunch of raw onion, a sprinkling of cilantro leaves and salsa for heat and acidity. The most important thing to do is chase each with bite with a sip of consommé. Honestly as I recap this meal, I realize I need to make plans for my next visit. And it takes planning too. Because beyond the 25 mile drive, getting there by 9am and you know, like wanting lamb for breakfast, it is best done with a group. When I go back, I'll be rolling deep and getting the cabeza aka the head. We just might be the reason they sell out early.

Austin Monthly's Burger Bash 2024

I came. I saw. I burgered. All thanks to the Austin Monthly Burger Bash. Yeah, this was a burger bash for the ages. Austin Monthly Burger Bash 2024 is exactly what you hope a burger fest should be. A line up of heavy hitting burgers all in one place. There was no way I could eat them all but here are the ones that caught my eye and tickled my palate.

The Vitals: the spot: La Plancha 701 E Martin Luther King Jr Blvd Unit 101, Austin, TX 78702 the eats: Torta Burger the bucks: $15 the full nelson: The torta meets burger collab you have been dreaming about

I am a huge fan of Chef Mariha Hinojosa. Her humble torta shop goes far beyond a food truck torta and leans on her formal training at the Culinary Institute of America. But she still honors her South Texas roots. She made me one mean burger torta for Christmas last year too, with a tamale tossed on there too. Her standard burger torta, available year round ain't nothing to sleep on either. The Vitals: the spot: La Barbecue 2401 E Cesar Chavez St, Austin, TX 78702 the eats: Smashed Burger the bucks: $ the full nelson: Austin Food Magazine's fav burger of the Austin Monthly Burger Bash Over the years I have eaten my fair share of epic barbecue in Austin and beyond and while the names on my list might change, one place will never leave it: La Barbecue. Even before I waxed poetic about them on Best Thing I Ever Ate back in 2017 on Cooking Channel, they have always had a special place in my heart. Now they have a friggin burger and it's meant to be a deal at happy hour.

The Vitals: the spot: Cuantos Hamburguesas 1108 E 12th St, Austin, TX 78702 the eats: The Americana, The Campechana, The Hawaiian, The Sincronizada the bucks: $8 each(just shy) the full nelson: Mexican Street style burgers from street taco king Cuantos Tacos

While the menu runs four deep, at the the Austin Monthly Burger Fest, they only featured the Campechana. And for good reason. The mix of smashed burger and aged chorizo aka Longaniza could be the most unique burger you will try this side of the border. And I didn't even mention the chimichurri that's tossed in the mix. The Vitals: the spot: Texas Made Supply Co. check their instagram for locations the eats: Smashed Burger the bucks: $ the full nelson: The biggest Smashed Burger Sleeper in Austin TX Guys I was fixing to leave Austin Monthly Burger Bash before the dude at Texas Made Supply Co hollered to try his burger. Apparently he saw my almost viral video of me and Jess Pryles reviewing burgers and demanded I try his. Holy Sh*t does this guy know what he is doing. He smashes that patty as wide as a pancake and as thin as Carls Drive In, my gold standard for smashed burger patties. Every burger I eat from now on will be inferior unless it is at a freaking clothing and swag store that does burgers on the side. And maybe they should be doing more than burgers on the side. That's a wrap on the Austin Monthly 2024 Burger Bash. Now I'm off to eat another burger.

The best food in Austin Texas: April 2024

Pop ups, collabs, lamb for breakfast and of course a burger . . . all adds up to the best food in Austin I stumbled across in April 2024.

The Vitals: the spot: Huckleberry 440 East St. Elmo Road Austin TX78745 the eats: Double Smashburger the bucks: $15 the full nelson: Farm to truck smash burger bliss

I first encountered Huckleberry in 2021 for my CapMetro food series. I was on the hunt for a shrimp roll and the Gulf Seafood focused food trailer delivered one that could rival any lobster roll I have ever had including this one in Maine. In 2024 I'm all about their premium smashed burger. Two succulent smashed beef patties from Peeler Farms on a bun sourced from a bakery in Houston is best enjoyed with all the fixins. It ain't cheap but neither are the ingredients and this kitchen consistently delivers an excellent burger that easily makes the list of best food in Austin. Maybe that's why my IG reel net over 30k views there.

The Vitals: the spot: Chef Deepa Shridhar roaming pop up (last held at Distant Relatives) the eats: BBQ Biriyani the bucks: $TBD the full nelson: South Asian + Central Texas BBQ mashup

Chef Deepa Shridhar represents an exciting chapter in South Asian food for Austin and really the whole country. Her latest pop up had her collaborating with James Beard nominee Chef Damian Brockway at his bbq trailer Distant Relatives. They came up with two Biryani dishes for the pop up, both featuring meats smoked in Brockway's mighty offset smokers. Whether you chose chicken or oxtail, you would have experience the iconic South Asian rice casserole take on bold new flavors. I would have been the first to cringe if they told me the Biryani would come drizzled with barbecue sauce. But you know what? It worked. I guess that's why Deepa is on the cutting edge of South Asian food evolving in America and I am just along for the ride.

The Vitals: the spot: El Grandpa Mexican Barbacoa 150 Haverland Dr Georgetown TX the eats: Lamb Barbacoa by the pound the bucks: $15 for a half pound plate the full nelson: Pit lamb cooked overnight in a special pit

Going to El Grandpa Mexican Barbacoa is an event not unlike taking a trip to Lockhart TX for your brisket fix or braving the lines at Franklin Barbecue. You will most likely be waking up early with meat on the brain and a penchant for patience. Unlike typical Central Texas BBQ eateries, beef ain't an option. It is all lamb baby and that kind of specialization alone makes El Grandpa Mexican Barbacoa a candidate for the best food in Austin. Available by tacos or by the pound you can can expect to find all kinds of cuts(including the whole head). This style of barbacoa, hailing from Hidalgo MX was also my first introduction to the ancient Mexican cooking style which predates the arrival of the Spanish. It is intense, primal and goes great with salsa. So what's not to love? Lamb of God? It's definitely close.

The Vitals: the spot: Lao'd Bar 9909 FM 969 building 4, Austin, TX 78724 the eats: MPork Rinds, Escolar Ceviche, Chicken Wings, Lahb the bucks: $$ the full nelson: Laotian bar food that will question you ever thinking about going to Pluckers again

Lao'd Bar is a second effort and brick and mortar from Chef Bob Somsmith, a self taught chef adding some much needed diversity to the Austin food scene. I was more than ignorant of Lao food but not its flavors when I ate at his food truck: SXSE now called Sek Se Fud Co. It turns out one of my favorite Thai Dishes: Larb, the cold minced meat salad is in fact Laotian and is on his menu at Lao'd Up. The cold sour savory dish is instantly addicting, makes for perfect drinking food and that sums up the Lao'd Bar experience. And I didn't event get into the wings or the intense pork smashed burger. This restaurant is one of the most exciting additions to the Austin food scene and should stay in the best food in Austin line up for quite a long time.

Scroll down for recipe here and video here

Like I said in the video, making salmon on a Traeger rules. It's so easy and makes for some of the most flavorful salmon dishes I've ever, including restaurants. Now I still love my Traeger smoked salmon recipe which you can find here, but this Reverse Sear Salmon Traeger recipe requires minimal ingredients, zero marinade time and is just as flavorful.

Barebones prep

A brush of olive oil on both sides of the salmon filet and a sprinkle of Kosher salt is all I did. Speaking of Kosher salt, I went down a rabbit hole on brands in this post on Threads. Now I'm all about Diamond Kosher salt which you can sometimes find at a grocery store or online here.

Low 'n slow till you're almost at the finish line

I set my Traeger to 250 and placed the filet on the top rack. Just like I said in the video, I caught a workout and when I was done, the salmon hit about 127 degrees in the thickest part. Highly recommend using a thermometer like this one to check.

Let's get sear-ious

I tossed a tablespoon(or two) of butter in my non stick pan and once it began to foam, I placed the salmon flesh side down to sear off. How long you want to sear is your preference but I'm looking just a bit of color. Besides my Traeger there is one other tool I use to cook salmon: a 12" Scanpan CS+. A while back I splurged on a Scanpan after pouring through reviews about the best nonstick pans out there. They aren't cheap but over a year into owning this Scanpan CS+ I have zero regrets. I got mine at a store but you can find them on Amazon.

Let it rest

After searing the filet on both sides, I immediately let it rest on a wire rack, something I use a lot when grilling, especially steaks. Proteins release juices when they rest and I like to keep that salmon skin nice and crisp. After about 5-10 minutes you can dig into this or keep it for meal prep. Like I said in the video, this reverse sear salmon traeger recipe is great for salads, breakfast, snacking, you name it. The seasoning is minimal so the uses are versatile. Easy, delicious and healthy, it's hard not to make this a few times a month.  

Video

https://www.tiktok.com/@alikhaneats/video/7360668214348762414?is_from_webapp=1&sender_device=pc&web_id=7319628802836727327

Reverse Sear Salmon Traeger Recipe

Ingredients:

• 1 thick cut salmon filet, ideally even throughout
• Kosher Salt
• Olive Oil
• butter

Steps

1. Brush filet on both sides with olive oil and sprinkle flesh side with Kosher salt
2. Preheat oven or grill to 250 degrees
3. Place in in grill and cook till an internal temp of 125-130 degrees
4. heat a non stick pan with butter, when it foams add salmon flesh side down
5. cook till a seared crust develops, about 5-7 minutes, flip to skin side down and crisp up skin for 2-5 minutes
6. rest on wire rack for approximately 10 minutes
7. serve at once or reserve for future use

 

The best food in Austin Texas: March 2024

My round up of my fav bites in town adds to the growing list of the best food in Austin Texas. It is a new month which means new restaurants I've tried this spring. And here they are in ascending order:

#4 best food in Austin March'24:

Redbud Icehouse

The Vitals: the spot: Redbud Icehouse 2027 Anchor Ln, Austin, TX 78723 the eats: burger, pork chop sandwich the bucks: $12-$15 the full nelson: a $12 chef driven smashed burger elevated just enough to keep you coming back for another 

Redbud Icehouse is a new concept from a popular restaurant group in Austin that has drawn acclaim for chef driven elevated southern food. That is PR talk for biscuits you can't seem to get enough of, whether it be at their fine dining location at Olamaie or there chill neighborhood biscuit shop, Little Ola's. But you aren't here for biscuits, you are here for a four ounce local Wagyu Smashed Burger. The beef is from Ranger cattle and it's quite tasty, but I was even more impressed with the custom poppy seed bun made by local bakery Texas French Bread and the very thin sliced shrettuce aka shredded lettuce bathed in a tangy mayo dressing. A single at $12 is respectable for most appetites but I will be going back for a double at $15.

#3 best food in Austin March'24:

Norte ATX

The Vitals: the spot: Norte ATX 730 Shady Ln, Austin, TX 78702 the eats: all the tacos and tostads the bucks: $10-$15 a person the full nelson: craft tacos at a craft beer brewery A menu that sites Ribeye as their bar for steak tacos should speak volumes. It's also hallmark of the taquero culture at Norte ATX: my #3 pick for the best food in Austin March 2024. Hailing from Monterrey Mexico, weekend Carne Asadas meant an all day grilling session Ribeye steak tacos. I also like where Norte parks its truck: a damn good brewery: Hi Sign. Over the years breweries have stepped up their food game, particularly tacos. Craft IPA's and Ribeye steak tacos make for a winning combo and a sign that maybe we should all step up our steak taco game at home with premium cuts like Ribeye.

#2 best food in Austin March'24:

El Paso Flauta

The Vitals: the spot: El Paso Flauta 7701 Colton-Bluff Springs Rd, Austin, TX 78744 the eats: all the flautas the bucks: $15 a person the full nelson: El Paso TexMex in Austin El Paso Flautas was the first time I'd ever tried flautas, but it actually wasn't. Also known as taquitos, these fried tacos which are rolled but sometimes folded, per Texas Monthly Taco editor Jose Ralát, have probably come across your culinary trails. Although if your experience has been like mine, in far less impressive renditions. Real Talk: we used to get frozen taquitos and down 'em after a long night of drinking during college, and sadly for a stretch after. El Paso Flautas takes its cue from El Paso TX where flautas are cherished. In honor of Sun City, El Paso Flautas in Austin takes their Flautas just as seriously. Get 'em two ways: stuffed with brisket and drizzled with crema, salsa and guacamole or the ground beef ones that get drowned in salsa and topped with shredded cheese. I became instantly hooked on flautas and I think you will too.

#1 best food in Austin March'24:

Burnt Bean Co.

The Vitals: the spot: Burnt Bean Co 108 S Austin St, Seguin, TX 78155 the eats: athe burger only available on Thurs and Fri + all the BBQ the bucks: $$ the full nelson: One of the most exceptional Barbecue restaurants in Texas makes one mean burger Yes, my number one pick for Best Food in Austin March 2024 technically isn't in Austin, but hear me out. It took a year and a half for this James Beard nominated chef to come up with the Oklahoma style burger at Burnt Bean Co in Seguin and sure it tastes like it. The custom ground brisket trim, secret spice blend and the sauce inspired by Raising Cane's hit all the right notes but the burger is almost a sleeper. Served only on Thursdays and Fridays, it often gets overlooked for Chef Ernest Servantes' competition winning brisket or his epic Sunday Brunch. I guess what I'm saying is you are gonna have to do what I did and eat two meals here: burger for appetizer and BBQ for main course. It's a tough life I live but I think you are up to it and the road trip from Austin to Seguin.

Herdez Salsa Verde HACKED!!!

Scroll down for recipe here and video here

Yes, I have cracked the code on how to make Herdez tomatillo salsa at home. Call it a copycat recipe, call it a hack but I'm pretty satisfied that if you try this tomatillo salsa recipe out, you might be impressed with how close it gets to the mild version of Herdez Salsa Verde aka tomatillo salsa.

Step 1: boil all ingredients.

Begin by removing the husks from the tomatillos, rinsing off any sticky residue. Add all ingredients into a boiling pot of water boil, lower heat and simmer for 10 minutes. I like small batches of salsa(a mason jars worth) so I went with a pound of tomatillos, a quarter of a small white onion(paper and stem removed), a clove of garlic and three jalapenos(stem removed). You could add a serrano or two for heat but Herdez Mild is just that: a mellow everyday tomatillo salsa.

Step 2: put all ingredients into a blender

The tomatillos can burst so you will want to keep an eye on them starting at the halfway mark and place them into the blender as needed. Jalapeños take the longest to soften but don't sweat cooking them passed 10 minutes.

BEFORE Step 3: save the cooking water

No need to toss that water. You might want to hang on to it in order to thin out the salsa for desired consistency. Some tomatillo salsa recipes have you add all the water in there but I like my salsa a bit thicker, more so than the Herdez Salsa Verde that I'm trying to copy.

Step 3: blend all ingredients

Do yourself a favor and take it slow. I like to start at the low setting on my blender and the max I will go is a four on the dial. Remember it's a salsa not a smoothie.

Step 4: Simmer the salsa

This is where the magic happens. Simmer the salsa for 20 minutes, adding some of the reserved cooking water for desired consistency. Salt to taste and consider adding sugar to tame the heat if needed. Let it cool completely and use right away or refrigerate. I've kept mine for about a week but it's usually gone in a few days.  

Herdez Salsa hacked!! But a few tips to keep it that way.

I've made this twice now and the only tweaks I've made have been adding sugar to tame the heat down and adding lime juice to bring up the acidity/tart flavor. Adding lime is key if you add a fair amount of water to make the salsa runnier. Other than that you can do whatever else you like: up the heat or say add cilantro, which is in the Herdez list of ingredients but I've never felt the need to add. I'd love to know how it comes out for you - please comment your experiences below!  

Recipe video

https://www.tiktok.com/@alikhaneats/video/7357810932816334123  

Recipe

Ingredients:

• 1lb tomatillos, husk removed and rinsed
• 1/4 of a small white onion
• 3 jalapeno peppers
• 1 garlic clove
• salt to taste
• sugar to taste(optional)
• lime juice to taste(optional)
• cooking water reserved

Steps:

1. bring all ingredients to a boil then simmer for 10 minutes, taking any tomatillos out that are begining to burst
2. remove stems of peppers and blend at a medium to low setting to ensure desired consistency
3. heat 1 tbsp of neutral oil in saucepan, add salsa and simmer for 10 minutes
4. add salt to taste and sugar if necessary to tame down heat(I used 1/2 tsp Kosher salt, 1/4 tsp sugar)
5. add reserved cooking water for consistency, add lime juice to increase tartness