Salsa Verde
This Salsa Verde is packed with deliciousness! This is an amazing condiment to enjoy either as a dip or a tasty spread!
Ingredients
- 1 lb. tomatillos (about 6 large), husked removed, washed and halved
- 3 large Anaheim peppers, washed, seeded, ribs removed and halved
- 2 large jalapeño peppers, washed, seeded, ribs removed and halved
- 1 large yellow pepper, washed, seeded, ribs removed and quartered
- 1 large white onion, peeled and halved
- 6 large cloves garlic, unpeeled
- 2 tbsp. canola oil, or as needed tips & tricks
- 1 tsp. granulated sugar
- 1 tsp. ground cumin
- 1 1/2 tsp. ground Himalayan sea salt, or to taste
- 1 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1 cup cilantro tips & tricks
Directions
- In a large bowl, we’ll add all the vegetables including “unpeeled” garlic cloves and add oil. Gently toss the ingredients until nicely coated – if it needs more, add a little.
- When the BBQ temperature reaches between 350ºF to 400ºF, transfer veggies to a grill basket. For the tomatillos, place them flesh side down. Close the lid and grill for 5 minutes.
- Flip the veggies especially the tomatillos, close the lid and continue grilling for another 15 minutes
- When time is up, transfer the tomatillos to a bowl, flip the other veggies, close the lid and grill for another 15 minutes.
- After 15 minutes, some vegetables might be soft and charred therefore transfer them to the bowl along with the tomatillos. Continue grilling until they’re all done – it takes about 1:20 hrs.
- Transfer charred veggies to the bowl of a food processor; remove the paper from the garlic.
- Add sugar, cumin, salt, black pepper, lime juice, and cilantro. Process until the ingredients are well combined, cleaning the sides of the bowl – don’t overdo it. Taste and adjust if necessary.
- Pour salsa to a bowl, cover and chill for 3 to 4 hours before serving.