Grilled Tomatillo Salsa with Green Chiles
You Will Need:
- Cilantro 3 Tbsp, chopped
- Parsley, 1 Tbsp, chopped
- Tomatillos, 6 each, washed
- Red Onion, 1 each, peeled and quartered
- Lime Juice, 1 Tbsp
- Honey, 1Tbsp
- Salt, 1 tsp
- Pepper, 1 tsp
- Garlic, 1 clove, finely chopped
- Vegetable Oil, ½ cup
- Green Chiles such as Poblanos, 2 each
Instructions:
1. Preheat grill or indoor grill pan over high heat
2. Use 1 Tbsp of oil to brush tomatillos, chile peppers, and onions. Grill until peppers are charred on the outside and onions have softened. Place in a bowl and cover with plastic wrap so the peppers steam; let sit 10 minutes, then peel the peppers and chop along with tomatillos and onions.
3. In a food processor combine chopped grilled vegetables, honey, cilantro, parsley, salt, pepper, lime juice, and oil. Pulse until smooth, then transfer to a serving bowl, cover, and chill for 1 hour. Serve cold with tortilla chips or as an accompaniment to tacos.
Recipes and Pictures by Chef Katie Reineberg