Whether it’s Taco Tuesday or any other day that ends in Y, I love adding salsa to my food. Salsas can vary from region and family to family. One of my favorite salsas is a grilled salsa verde that is super easy to make and a great accompaniment to practically dish.
My powerful Bull Side Burner comes in handy to make this salsa. Salsa verde can be served chilled or hot on steak, chicken, pork, or just with chips. If you like chunkier salsa only add a little bit of water.
Tomatillos look a little intimidating but they are full of great flavors and give the salsa a very unique flavor. When preparing be sure to remove the husk and rinse them off. The tomatillos have a tart flavor that goes great with grilled and smoked food.
Part of what makes this salsa verde awesome is the combination of green-colored foods. I love the flavor that cilantro adds to it but if you’re not a fan leaving it out won’t affect the overall flavor.
Ingredients
- 2 lbs Tomatillos rinsed & husked
- 2 Serrano Peppers
- 1/2 Large Yellow Onion
- 1 Tsp Salt
- 1 Tbsp Garlic crushed
- 1/2 Lime juiced
- Clinatro
- Green Onion
- Water
- 1 Tbsp Avocado Oil
Instructions
- In a large bowl toss tomatillos, serrano peppers, & onion in avocado oil.
2. Preheat Bull Grill to medium heat and grill tomatillos, peppers, and onion for about 4 minutes on each side or until grill marks begin to form.
3. Remove tomatillos, peppers, and onion from grill and place in pot. Fill pot with water until tomatillos, peppers, and onions are barely covered with water. Bring to a boil on your Bull Side Burner and reduce to a simmer for 10 minutes.
4. Remove tomatillos, peppers, and onion from grill and place in pot. Fill pot with water until tomatillos, peppers, and onions are barely covered with water. Bring to a boil on your Bull Side Burner and reduce to a simmer for 10 minutes.
5. Garnish with green onions and cilantro. Serve chilled or hot.
