Salsa Verde

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

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 <

Americas
Mexico
Sauce
Side dish
Spicy
Gluten-free
Central America
Vegan

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