Grilled Salsa Verde
Salsa comes in a variety of colors ... red, yellow, orange, or green. It can be yellow or orange if it is pineapple or mango based and those are often served with fish or shrimp. SO delicious! Red or green is what is usually served with most other tacos and their color comes from tomatoes or tomatillos. But Grilled Salsa Verde?! Oof … so good!
Ingredients
- 20 tomatillos in husks
- 3 Hatch chiles
- 1 green pepper
- 2 poblano peppers
- 1 onion thickly sliced
- 2 jalapeno peppers
- 6 garlic cloves
- salt to season
Instructions
- Heat grill to high.
- Place all vegetables on the grill. Turn the peppers as they char and remove the vegetables as the get soft and charred.
- When cool enough to handle, peel the tomatillo husks and remove the stems and seeds from the peppers and some of the pepper skins. If you want more spicy heat, you can leave the seeds and even add more peppers!
- Put all the grilled vegetables in the blender and run until the salsa is the consistency that you prefer.
- Pour into pint or quart jars and use within 2 weeks or freeze.
Notes
If Hatch chiles aren't in season, use more poblanos and jalapenos. Poblanos don't have much spicy heat so if you want more spice, use more jalapenos.
I put the garlic cloves in foil on the grill to keep them from falling between the grates of the grill. Puncture the skin with the point of your knife to keep them from exploding!
Tried this recipe?Let us know how it was!