* 1.5 lb tomatillos, husked and quartered * 1 medium to large onion, quartered * 3 cloves of garlic (or more, who am I to judge) * 6 Jalapenos*, halved * 2 serrano peppers*, halved * 2 habanero peppers*, havled * Cilantro * 2 limes worth of juice * Vinegar (optional)
*peppers and the amount thereof are according to your taste. I wish I had done another habanero or two.
Recipe:
* Light up the big green egg (or whatever) to probably around 300-350F. I did 400 and it was way too hot. What can I say? it was my first time * Wrap garlic cloves in some foil with some oil * Place tomatillos, onions, and garlic pouch on the grill for a few min * Once the tomatillos are starting to soften, add the rest of the peppers * Once everything has a nice char, remove all ingredients. * OPTIONALLY, you can divide the ingredients to make a mild and spicy (mild= serranos and half the jalapenos and spicy= habaneros and half the jalapenos), which I did, but I wish I had done more habaneros because the mild and hot taste pretty similar, to be honest * Rough chop the cilantro and juice the limes * OPTIONALLY, you can add vinegar to make it last longer and give it a more hot saucey flavor, or leave it fresh. I did a .5 cup vinegar to 10 oz veg mix ratio. If you do this, the vinegar taste really dies down after a day. * Blend until consistent and eat
bitesizedperson
This looks delicious!
sleep_zebras
Nice! I roast the fresh ingredients for salsa roja in the oven, but I’ve never thought to do it on the grill. I’ll bet that adds tons of flavor.
3 Comments
Ingredients:
* 1.5 lb tomatillos, husked and quartered
* 1 medium to large onion, quartered
* 3 cloves of garlic (or more, who am I to judge)
* 6 Jalapenos*, halved
* 2 serrano peppers*, halved
* 2 habanero peppers*, havled
* Cilantro
* 2 limes worth of juice
* Vinegar (optional)
*peppers and the amount thereof are according to your taste. I wish I had done another habanero or two.
Recipe:
* Light up the big green egg (or whatever) to probably around 300-350F. I did 400 and it was way too hot. What can I say? it was my first time
* Wrap garlic cloves in some foil with some oil
* Place tomatillos, onions, and garlic pouch on the grill for a few min
* Once the tomatillos are starting to soften, add the rest of the peppers
* Once everything has a nice char, remove all ingredients.
* OPTIONALLY, you can divide the ingredients to make a mild and spicy (mild= serranos and half the jalapenos and spicy= habaneros and half the jalapenos), which I did, but I wish I had done more habaneros because the mild and hot taste pretty similar, to be honest
* Rough chop the cilantro and juice the limes
* OPTIONALLY, you can add vinegar to make it last longer and give it a more hot saucey flavor, or leave it fresh. I did a .5 cup vinegar to 10 oz veg mix ratio. If you do this, the vinegar taste really dies down after a day.
* Blend until consistent and eat
This looks delicious!
Nice! I roast the fresh ingredients for salsa roja in the oven, but I’ve never thought to do it on the grill. I’ll bet that adds tons of flavor.