Name: Salsa Verde
Yield: Makes About 2 Cups
Cuisine: Mexico
Ingredients: 2 to 4 jalapeño or serrano peppers, or 1 poblano pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; ½ cup chicken stock or vegetable stock; 1½ tablespoons lard or olive oil; ½ teaspoon sugar, or more to taste; 1 pound fresh tomatillos, papery husks removed; ½ cup loosely packed chopped fresh cilantro; 3 cloves garlic, peeled and skewered on a wooden toothpick; ½ medium-size onion, cut in half, each half skewered on a wooden toothpick

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Mexico’s ubiquitous “green salsa, ” salsa verde is made with a ground cherrylike fruit called tomatillo that’s prized for its refreshing tartness (it’s available in most supermarkets). Tradition calls for the tomatillos to be roasted on a comal (flat skillet) or boiled, but you’ll get even more flavor if you grill them.

Ingredients

1 pound fresh tomatillos, papery husks removed
2 to 4 jalapeño or serrano peppers, or 1 <

Method

Set up the grill for two-zone grilling (see here). Preheat one zone to high and one zone to medium.
When ready to cook, brush and oil the grill grate. Place the tomatillos and peppers on the hot grate and grill them until darkly browned, even blackened, and blistered on all sides, about 2 minutes per side. Place the onion on the grate and grill it until darkly

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Ingredients

Method

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