I do not always go all in on the spicy factor – but this time I did. This is an all in spicy salsa – no joke. With the serrano peppers and jalapenos both incorporated you get all the heat. But it’s worth it! The flavor is out of this world good. By grilling or roasting the veggies you get an amazing smoky flavor. Grilled Salsa Verde is perfect for your tacos, burritos, and nachos, if you can handle it.
If you are not familiar with tomatillos, you are going to love them. While the name literally means little tomato – they are not tomatoes. You cannot use them interchangeably. When you are picking tomatillos, you want a fully papery husk as well as a firm – do not pick a soft tomatillo. Also do not remove the husk until you are ready to use them, it’s like a little protective coat for them.
As I have said – this salsa is !@#$ SPICY – because I do not remove any of the seeds or ribs from the peppers. If you want to have the amazing flavors without having all the heat, definitely remove some of the seeds and ribs before grilling them. You want to let the green onions really char to get those smoky bites in your salsa.
This can be use in so many applications. If you want to make it with full heat but use it with less heat – turn it into a creamy heat by adding some heavy cream in a jack cheese sauce. You can also use sour cream to tone it done a bit on some tacos or taquitos.
Now Let’s Get Cookin’!
Grilled Salsa Verde
Equipment
- 1 Grill
- 1 Food Processor
Ingredients
- 4 Medium Tomatillos husks removed
- 3 Serrano Chilies stem removed
- 2 Jalapenos stem removed
- 5 Green Onions
- 4 tbsp Oil
- 6 Garlic Cloves
- ½ cup White Vinegar
- 1 bunch Cilantro stems removed
- 3 Medium Limes zest & Juice
- ½ cup Honey
Instructions
- Preheat grill (with grill basket) or griddle to medium-high heat
- In a bowl, combine tomatillos, serrano chilies, jalapenos, green onions and oil. Once grill basket/griddle is hot, put veggies on. Cook for 5 minutes and turn. The repeat 3 times. Remove from heat.
- Add garlic, cilantro, honey, vinegar lime juice and zest to food processor. Add grilled veggies. Puree until smooth.
- Transfer to jar and cover. Chill in refrigerator until ready to serve (up to 7 days)
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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