salsa verde

Name: SALSA VERDE
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 pound(s) 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 tablespoon(s) canola oil, or as needed; 1 teaspoon(s) granulated sugar; 1 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) ground himalayan sea salt, or to taste; 1 1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns); 1 tablespoon(s) freshly squeezed lime juice; 1 cup(s) cilantro

19 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on May 4, 2023

Packed with deliciousness, this is an amazing condiment to enjoy either as a dip, tasty spread, or an ingredient!

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A delicious bowl of Salsa Verde with tortilla chips

prep time 15 Min

cook time 1 Hr 20 Min

method Barbecue

yield 2 cups

Ingredients

1 pound 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 tablespoons canola oil, or as needed
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 1/2 teaspoons ground himalayan sea salt, or to taste
1 1/2 teaspoons freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 tablespoon freshly squeezed lime juice
1 cup cilantro

How To Make salsa verde

Step 1

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.

Step 2

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.
Step 3

Flip the veggies especially the tomatillos, close the lid and continue grilling for another 15 minutes
Step 4

When time is up, transfer the tomatillos to a bowl, flip the other veggies, close the lid and grill for another 15 minutes.
Step 5

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.
Step 6

Transfer charred veggies to the bowl of a food processor; remove the paper from the garlic.
Step 7

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.
Step 8

Pour salsa to a bowl, cover and chill for 3 to 4 hours before serving.
Step 9

To view this delicious Mexican condiment on YouTube, click on this link >>> https://youtu.be/x7VkSXqZ0w0
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