Ahhh this was so good!
I eat a LOT of potatoes. I’ve been adding hot sauce to my potatoes lately but I was in the mood for something more substantial.
I also hadn’t grilled anything since last year so I figured no better way to break in the bbq!
Recipe adapted from epicurious.com.
3-4 cloves garlic, unpeeled
3-4 jalapeños, whole
1 small onion, quartered
8-9 tomatillos (approx. 1 pound), husks removed and rinsed
1/2 t granulated sugar or 1 t coconut sugar
1/2 c packed cilantro leaves
2 T olive oil
Juice of 1 lime
3/4 c vegetable broth
Salt to taste
Skewer your garlic, onion, peppers and tomatillos on separate skewers. They will cook at different times so you’ll need to remove them from the grill separately.
Don’t touch your eyes while skewering the jalapenos! Wear gloves if necessary.
Heat your grill to medium high heat and put your skewers on.
The garlic will take the least time; about 5 minutes.
The tomatillos will take about 7-8 minutes.
The peppers and onion will take the longest; 10-15 minutes depending on how big the onion slices are. Make sure the peppers and onion get charred and soft. This will ensure that you get a smoky flavor in your salsa. You will peel the charred skin off the peppers so don’t worry about how it looks.
You may want to roughly chop the onion and garlic before blending but I didn’t find it necessary.
Scrape the seeds out of the jalapenos before blending. I left about 1 teaspoon of seeds in and the end result was HOT. Not hot enough that I couldn’t eat it but definitely not kid friendly.
Take all your roasted goodies off the skewers and drop them into a blender.
Add a pinch of salt, 1/2 t sugar or coco sugar and cilantro to the blender as well.
Blend until smooth.
Taste and season with a bit more salt if necessary.
Heat the 2 tablespoons of olive oil over medium heat in a large skillet.
Add the salsa to the skillet and stir until slightly thickened, about 2 minutes.
Add the lime juice and the vegetable broth to the skillet, gently bring to a boil and then reduce to simmer.
Simmer for about 5 minutes while stirring.
I jarred up half of my salsa to eat tomorrow and ate half of it poured over roasted potatoes with fresh cilantro and avocado. Also some quick pan seared zucchini blossoms! [I’ll post about those later in the week]
One Response to “Salsa Verde.”
Perfect, we have jalapenos and tomatillos growing in our garden. 🙂