This smokey salsa verde recipe puts the boring store-bought stuff to shame thanks to the depth of flavor created by charring the ingredients. Get a Pitmaster Club member exclusive sneak peek!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This is great. Has a few similarities to the Posole Verde that I make, although I use white onion. I also like to roast the cilantro and onion along with the other veg and I use honey in place of sugar. The cilantro goes in a bit later so it doesn’t burn but this is a great base to build off of for many things!
Just a tip for pellet grill owners, slice the ingredients in half and smoke on your lowest setting for an hour or two prior to completing the recipe as is.
Looks great! We also have been making something similar for years, and you're right that the charring makes all the difference. We'll usually throw in a few tomatoes (charred of course) for good measure, but not so many that it isn't "verde" any more.
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