Fire Roasted Salsa Verde Recipe
Chips and salsa are a staple of summer barbecues and potlucks. Usually store-bought and shunted to the end of the buffet, they’re more filler than anything else, the obvious ringers in a spread of homemade dishes.
It doesn’t have to be this way, people! Making your own salsa (and guacamole, for that matter) is easy and fun, and the taste is incomparable to anything you can get in a jar. If you can start a charcoal grill and use an immersion blender, you can whip up your own fire-roasted salsa that will have your guests clamoring for more.
Firing up a grill is really not as time consuming as you might think, and the smoky flavor of mesquite charcoal is hard to beat. From heating up the grill to blending the salsa, this recipe took me an hour to make. It yielded a big batch — five cups worth — but salsa freezes beautifully and you’ll be glad you made extra for later!
- 2 lbs. tomatillos, husks removed
- 4 large pasilla peppers
- 1 serrano pepper
- 1 large sweet onion, peeled and halved
- 1 C. cilantro leaves
- juice of 3 limes
- 3/4 tsp. kosher salt
- 1. Prepare your grill.
- 2. Grill the tomatillos, peppers, and onion until well charred all over. Turn a few times during cooking for even charring.
- 3. Remove veggies to a large bowl, and let them cool until you can handle them safely.
- 4. De-seed the peppers and scrape off most of their skin. You don’t have to do a perfect job here —a little blackened skin in your salsa is more than alright.
- 5. Combine the grilled vegetables, cilantro, lime juice, and salt in a large bowl. Using an immersion blender, process until cilantro is finely chopped and salsa is as smooth as you like.
Member recipes are not tested by the CHOW food team.