Grilled Salsa Verde
My Grilled Salsa Verde is anything but average. Grilled tomatillos, pasilla peppers, and jalapeño bring smoky depth, while pineapple adds a touch of sweetness. The result is a bold, flavor-packed salsa that makes it hard to put down the tortilla chips.
This salsa has some many uses, in addition to dipping tortilla chips into. Earlier this week, I made shredded chicken baked taquitos. Most recently, I used it in grilled beef stuffed poblano peppers by mixing it with the ground beef. So good!
Dipping a melted cheesy taquito into salsa is a requirement, but regular tomato salsa, meh, it’s not exciting enough, I wanted something sweeter. So as I was grabbing the cilantro in the produce department, tomatillos caught my eye.
I have never cooked with tomatillos before and now is a great time to try. Ok, so there’s 2 green components of the salsa verde, what about the rest of the ingredients? Well, jalapeño, of course and next to the jalapeño’s were pasilla peppers, great.
Just throwing all these ingredients into the food processor to whip up the salsa just did not sound exciting enough in the flavor department. It’s still grilling season, why don’t I grill the ingredients? Perfect! They grill up really quickly on a hot grill.
I got a great char on the pasilla and jalapeño peppers, and let them cool in a bowl covered with plastic wrap and the skins just peel right off using a paper towel.
After blending everything in the food processor, I tasted the salsa and it was missing a little sweetness. After looking through the pantry I had a small can of crushed pineapple and let me tell you, what a fantastic flavor combination.
The tomatillos don’t need to be grilled, but the flavor difference must be night and day. I can’t say because I only tasted them grilled and that works for me.
Serving suggestion
Dipping homemade Shredded Chicken Taquitos
Grilled Salsa Verde
Ingredients
- 2 pasilla peppers
- 6 medium tomatillos, husks removed, rinsed cut into quarters
- 1 medium jalapeño
- ½ cup fresh cilantro
- 1 small can crushed pineapple
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat outdoor grill.
- Grill the pasilla peppers and jalapeño until the skin is blackened.
- Put the roasted peppers in a glass bowl and cover with plastic wrap for 30 minutes.
- Grill the tomatillos for 3 minutes per side , set them aside.
- When the peppers are cooled, using a paper towel rub them to remove the skin and roughly chop.
- Add all the ingredients to a blender and blend until puréed.
This looks great! A couple years ago I grew tomatillos, and I had so many that I couldn’t keep up! I made salsa and froze it like every week! I’m happy to have a new recipe so that I can use them up if I grow them again.
I love salsa verde, and this version looks delicious and beautiful! I will be trying for sure! 🙂
Thank you Jessica, it’s my new favorite salsa.
Sounds yummy — love salsa verde! Pinned!