Grilled Salsa Verde

I remember being completely blown away the first time I tried Salsa Verde. I was probably around 12 years old eating dinner at a Mexican restaurant with my mom, and tortilla chips were brought to the table with a side of red salsa and some strange green dip. I hesitantly touched the corner of a chip to the green salsa and gave it a go. It was love at first dip.

Salsa Verde is made with tomatillos instead of tomatoes, which gives this dip a tangy, and vibrant taste. It is also jam-packed with fresh and flavorful ingredients like cilantro, lime, onion, garlic, and chiles. My recipe makes use of the grill to add a wonderful smokiness to this green salsa. The char-grilled vegetables add an incredible depth to this dip and will have you reaching for another chip, and another, and another.

There are a number of ways to customize this recipe. I love using serrano peppers, but jalapenos are a tad less spicy and work beautifully in this salsa. I like to keep the seeds in the peppers, but you could slice open the peppers after grilling, and scrape out the seeds to reduce the spice as well. I use 1 cup of packed fresh cilantro in this salsa, which can be increased or decreased per your liking.

This recipe tastes excellent right after it is made, but is dynamite after chilling for a few hours or overnight. It’s a great make-ahead recipe for a party, get together, or for weekend snacking. Enjoy!

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Grilled Salsa Verde

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Snacks & Dips

By Amy

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

A tangy and smoky green dip.

Ingredients

• 1 lb. tomatillos (6-8 medium)
• 1/2 white onion, peeled
• 5 cloves garlic, unpeeled
• 1-2 serrano peppers (depending on spice preference)
• 1 cup packed cilantro (leaves and stems)
• Juice from 1 lime
• Salt to taste (1/2 to 1 tsp)

Instructions

1

Preheat grill to between 375-400 degrees F.

2

Remove the husks from the tomatillos and wash them to remove stickiness. Dry well.

3

Grill the tomatillos, onion half, garlic, and serrano peppers directly on grill, turning as needed, until charred on all sides. Then remove from grill.

4

When cool enough to handle, peel skins off the garlic and serranos.

5

Add garlic, serranos, tomatillos, onion, cilantro, lime juice, and salt to a blender. Blend until smooth, and taste for seasoning.

Notes

Feel free to add extra cilantro if you desire. Jalapenos work wonderfully as a substitute for the serranos in this recipe.