Howdy everyone!
Here's my Smokey Tomatillo Salsa recipe with some photos too. This salsa takes a few days to mature in the fridge. By the 4th day or so, the flavors really blend and the smoke pops in the best of ways.
Start with a pound or so of fresh tomatillos, peeled and washed, 1 or 2 limes, 1 or two Serrano peppers, and half a yellow or white onion. (The top sirloins were for later!) Will also need 1/2 bunch of cilantro and a medium avocado later. Total prep and cook time is about 1 hour.
Add some smoke. I used a small handful of mesquite chips on my coals at the beginning when the food was still cold from the fridge.
To prevent stuff from falling through the grates I used these cool copper mats my wife got me for Christmas. Put the food directly over the coals. Grill until the tomatillos turn slightly translucent and dull green. Make sure you get some good grill marks on your limes, or they will overpower the other flavors later on.
Squeeze the lime juice and discard the rinds, remove the stems and seeds from the peppers, and add everything to a blender, along with half a bunch of cilantro and a medium avocado. In my opinion, you don't really need to add salt if your chips have salt on them already. Makes a little more than 1 quart.
Here's my Smokey Tomatillo Salsa recipe with some photos too. This salsa takes a few days to mature in the fridge. By the 4th day or so, the flavors really blend and the smoke pops in the best of ways.
Start with a pound or so of fresh tomatillos, peeled and washed, 1 or 2 limes, 1 or two Serrano peppers, and half a yellow or white onion. (The top sirloins were for later!) Will also need 1/2 bunch of cilantro and a medium avocado later. Total prep and cook time is about 1 hour.
Add some smoke. I used a small handful of mesquite chips on my coals at the beginning when the food was still cold from the fridge.
To prevent stuff from falling through the grates I used these cool copper mats my wife got me for Christmas. Put the food directly over the coals. Grill until the tomatillos turn slightly translucent and dull green. Make sure you get some good grill marks on your limes, or they will overpower the other flavors later on.
Squeeze the lime juice and discard the rinds, remove the stems and seeds from the peppers, and add everything to a blender, along with half a bunch of cilantro and a medium avocado. In my opinion, you don't really need to add salt if your chips have salt on them already. Makes a little more than 1 quart.
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