Grilled Salsa Verde

Grilled Salsa Two Ways: Blended and Chopped, with Restaurant Style Salsa in between.

“Grilled Salsa!?” you say ask. INDEED!

I’d been playing around with all those wonderful chilies making Pozole Verde when I realized that grilling season was fast approaching. “I bet these would be really good paired with the smokiness of charcoal!” Oh was I ever right!

I picked out the firmest tomatillos, and the brightest pablano, anaheim, and yellow chilies, got the grill nice and hot roasted away!

Making sure not to roast so long as to turn them to mush, they cooked until just slightly softened, with regular rotation for a well rounded, all over doneness.

Grilled Chilies and Tomatillos. Be sure not to roast them to a state of mushiness.

As for use? You can dice them with onions for a chunky salsa or puree them for a thick sauce. The options are endless:

Grilled Salsa Verde Chopped with White Onions

Served with Meat

on nachos or taco salad
in tacos or burritos
salsa for taquitos
in an omelet
with scrambled eggs
in place of relish over a hotdog <— this is really good!
a sauce over chicken or pork chops and rice
paired with pulled chicken for street tacos
whipped with mayo for a smokey spread
in or atop chili
as a replacement for salsa in your favorite casserole
over white fish
over a bed of spinach with an egg over easy <— great healthy breakfast
in your meatloaf
in meatballs
in chicken tortilla soup
smokey shepherd’s pie
in grilled cheese sandwiches
in tuna salad
in smoked salmon dip

Grilled Salsa Verde Blended

Vegetarian/Vegan

salsa baked tofu
in tortilla soup with beans
in mushroom ‘meatballs’
with chili beans
whipped with vegenaise for a smokey spread
a dip for chips or vegetables
mixed into hummus
served with lentils and saffron rice
mixed into spanish rice or pilaf
as a chutney

You can even leave the grilled chilies whole for use on a burger or sandwich.

By: semiserious chefs
Makes: 2+ cups

Ingredients:

1 pablano chili
1 anaheim chili
3-4 medium tomatillos
3 yellow chili peppers
1/2 cup chopped cilantro
1 T white vinegar
1/4 t salt
1/2 T lime juice (juice of one key lime)
1/3 of a large white onion, diced – only for the chopped pico de gallo style

Directions:

Get the grill going. (I prefer charcoal for a good smokey flavor without the undertone of propane.) Medium heat is fine, but every grill and grill-master is different, so you’ll need to babysit your peppers accordingly.
Rotate the peppers and tomatillos around, turning as needed, to get even heat coverage. You want your peppers to get just to a pliable state. Don’t over grill them or they will turn to mush. This may be okay if you intend to make the blended version, but if you are wanting to make the chopped salsa/pico de gallo style you really are not going to want mushy peppers.
Remove from grill when sufficiently ‘roasted,’ and let cool to the touch. Split and remove the seeds, (unless you want the extra spice.)
1. For a blended sauce: rough chop the peppers and tomatillos, and add them to a blender of food processor with the cilantro, vinegar, salt, and lime. Blend until it becomes a smooth liquid consistency.
2. For a chopped salsa: dice the tomatillos and strain lightly in a sieve. Dice each of the peppers, the onion, and the cilantro. Toss all of these in a large bowl with the vinegar, salt, and lime juice.