Salsa Verde

Spicy Tangy Time, gets better and better with age.

Makes about 2 1/2 Cups Salsa

PREP: 15mins // GRILL: 30mins // ASSEMBLE: 20mins

Sauce

  • 2 Poblano Peppers

  • 2 Jalapeño Peppers

  • 12 Small sized Tomatillos (Cut any large sized ones in half)

  • 6 - 10 Garlic Cloves (keep 1 raw)

  • 1 Medium Sized White Onion (Cut in 1/4’s with roots kept on)

  • 2 Limes (Juiced)

  • 20 Sprigs Cilantro

  • 1 Tbsp Kosher Salt

  • 1 Tsp Black Pepper

  • 1/2 Tsp Honey

  • 2 Tbsp Olive Oil

  • 1 Tsp Kosher Salt (For Grilling)

  • 1 Tbsp Olive Oil (For Grilling)

Note

  • Best to not chill the salsa after blended so it remains warm from the grill

Char Veggies / Peel Peppers

  1. Preheat the grill on high

  2. Coat the peppers, onion, tomatillos, and garlic in the grilling olive oil and kosher salt

  3. Place the veggies on the grill, removing each as it is sufficiently charred, some may take longer than others (garlics will likely be first, and it is good to not over cook them)

  4. Place the charred peppers into a bowl and cover with plastic or a lid to steam the skins off the peppers

  5. After the peppers have cooled slightly peel the blackened skin off and discard the seeds, be careful with the Jalepenos at this stage (don’t touch your eyes)

Make the Salsa

  1. Add all the grilled vegetables to a blender or to a container to emulsion blend, but leave out 1 Jalapeño (you will likely add the second Jalepeno but you can never be too sure how spicy each is, so better to add one at a time to control your desired spice level

  2. Into the blender goes the juice of one lime, the salt, the oil, the cilantro, and the honey

  3. Give the blender a few pulses to start incorporating everyone together (best to not over blend here, so stop as soon as a chunky salsa forms)

  4. Taste for acid, for heat, and for salt, and maybe sweet

  5. Add more of the above to your desires, and enjoy the salsa un-chilled for the rest of the day, or keep in the fridge for future use up to 2 weeks