Salsa Verde Recipe • Tasty Roasted Mexican Sauce! 🔥 - Episode 728

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Canned tomatillos are often less expensive and still provide a similar flavor.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Banana peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is a budget-friendly alternative.

Peel off the husks from the tomatillos and wash them.

Halve the tomatillos lengthwise.

In a large bowl, add all the vegetables including unpeeled garlic cloves and a couple tablespoons of canola oil.

Gently toss the ingredients until nicely coated.

Transfer the veggies to a grill basket when the BBQ temperature reaches between 350ºF to 400ºF.

Place tomatillos flesh side down on the grill and close the lid.

Grill for 5 minutes, then flip the veggies and continue grilling for another 15 minutes with the lid closed.

Remove the tomatillos from the grill when soft and transfer to a bowl.

Continue grilling the other veggies until they are soft and charred, transferring them to the bowl as they finish.

Transfer the charred veggies to a food processor and remove the paper from the garlic.

Add granulated sugar, ground cumin, ground sea salt, freshly ground black pepper, freshly squeezed lime juice, and cilantro to the food processor.

Process until well combined, scraping down the sides as needed.

Taste and adjust seasoning if necessary, then transfer the salsa to a bowl, cover, and chill for 3 to 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary