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If you're like us, you're probably settling in to your summer grilling groove, and that might mean repeating your favorites a little more often than you'd like. The best way to keep that groove from turning into a rut is to keep changing things up & adding new ingredients to your fiery bag of tricks. If you haven't toyed with the tangy green goodness hiding under the husk of a tomatillo or the spicy sweetness of a pasilla pepper, a classic green salsa is a great place to start.
Salsa Verde |
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6-8 Tomatillos
2 Pasilla peppers
1 Jalapeno pepper
1 Anaheim chile (or "green pepper")
1/2 Red onion
1/2 Lime (for juice)
1 Small bunch cilantro
2 Tablespoons olive oil
Salt & pepper to taste
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Start by getting the grill going & shoot for medium-high heat.
Remove the husks from the tomatillos and wash the fruit - it will probably feel tacky and you'll know it's clean when that stickiness is gone. Wash all of the peppers, trim the stems, and toss everything in olive oil, salt & pepper.
You can grill the peppers directly the cooking grate, but a good grill basket will make the tomatillos and onion more manageable (this is also a great time to fire up some wood chips to bring in some extra flavor).
Throw the onion on the grill about 10 minutes before everything else - it's going to take a while to soften up. You want to work up a good char on your chiles, and the tomatillos will get soft and start to split - this usually takes around 10 minutes. Move the tomatillos to a plate to keep from losing any more juice.
If you want to remove the charred skins, a great trick is to seal the peppers in a plastic grocery store bag (while they're still warm) for around five minutes. They'll steam themselves & the skin will rub right off.
You're going to want to lob the rest of the stem off of your peppers, and then it's time to decide how spicy you want your salsa. Most of the heat in peppers comes from the membrane that holds the seeds, not the seeds themselves. Scraping this off will take most - not all - of the fire from the salsa. We usually keep about half.
Drop all of your roasted ingredients into a food processor, along with the cilantro and lime juice, and blend until smooth. Salt & pepper to taste - but remember what you're serving this with so you don't go too heavy. Salsa verde is awesome on anything, but we really love it on our rotisserie chicken wrapped in a warm flour tortilla.
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| Summer. Time.
It really seems like summer is the shortest season of the year - even in places that have sunshine year round. We try our best to savor every sunrise, sunset, and everything in between - and do what we love with those we love - and we're hoping you do the same.
We'll see you at the grill.
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Barbece Renew, Inc.
24 Commercial Parkway, Santa Rosa Beach, FL 32549
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