Ramp Salsa Verde
A charred green salsa built for grilled fish—and making its debut over mackerel at our Soho House pop-up.
This salsa was made for fire-kissed seafood. We’re serving it spooned over grilled mackerel at our upcoming pop-up at Soho House West Hollywood, but it works just as well with whatever’s coming off your grill at home.
It starts with raw tomatillos and white onion, seared in a dry cast iron skillet until they’re blistered and sweet. Ramps and serranos go in for a quick char too—just enough to soften and deepen their flavor. It all gets blended until smooth, then finished with parsley, olive oil, and a hit of lemon zest. Bright, smoky, and just the right amount of heat.
