Fire Roasted Salsa Verde
Filed Under Appetizer, Recipe, Sauces / Dips, Vegetable | Printer Friendly Page
I normally do this on my charcoal grill with wood, but today I used the gas grill. This is a green salsa using tomatillos, NOT green tomatoes.
Ingredients:
- Tomatillos, about a dozen
- Anaheim Pepper
- jalapeno
- Onion
- Roasted Garlic
- Cilantro
- Juice of one Lime
- Salt to taste
If you have never used tomatillos, they have a papery husk on the outside. When you peel it off their skin is sticky until washed.
You need need to peel the tomatillos and rinse them with water with the peppers.
Coat the tomatillos, peppers & onions with olive oil. I normally just pour a little olive oil in a plastic bag with the veggies and shake it up and dump them out on the grill.
It’s okay to pretty much char them because you want that. The onions should be taken off the grill first since they have high sugar content and will burn quickly.
Peal the skin off of the anaheim pepper; it should slip right off. If you can’t get it all that’s okay, since a little charred skin adds nice flavor.
Whiz all of the ingredients in a food processor.
All Done!
Now this sounds right up my alley! Looks delicious.
Oh, I love Tomatillos but hardly ever buy them and use them…looks great!
Yeah I really like them too. Most of the time our supermarket by our house has them but most people don’t buy them and they are normally not in the best shape and many times they are moldy. In the summer though our Mexican market just can’t beat for freshness and price.
I am drooling at the prospect of this. Unfortunately we do not get tomatillos in these parts
I’m going to try making this with red tomatoes instead. I won’t mind trying it with the green tomatoes, my only concern is that it might be too tart, what do you think?
Andy, thanks for stopping by my site. I’m enjoying exploring Cartertots and have added it to my roll and feeds. I hope you come back to visit my blog when next you have some time.
Thanks! Making a salsa like this with red tomatoes is very good. I have done it many times but when I do I like to add some grilled corn after it has been blitzed in the food processor. I have never tried it with green tomatoes, you may be right with the bitterness.
I love love love salsa verde! It is great for making green chili – I would recommmend that highly!
I like the idea of fire roasting the vegetables first. Good call, Andy! I’ll make my next batch of squash blossoms and tomatillo quesadillas with this. Yum!
Jennbec – Yeah, I really like this method as it mellows out some of the “twang” of the tomatillos. The smoky char of the grill adds another depth of flavor that really lends its self well to this salsa.