* 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.
MutedCount7735
Looks amazing! Just curious, why quarter the tomatillos? Is it just to cook quicker
aprilmayjunejuly98
Jealous of the salsa, but the BGE caught my eye first, lucky you!
jbf-ATX
Órale!
blipsnchitz7
Damn on the brand spanking new BGE too. What size is that?
7 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.
Looks amazing! Just curious, why quarter the tomatillos? Is it just to cook quicker
Jealous of the salsa, but the BGE caught my eye first, lucky you!
Órale!
Damn on the brand spanking new BGE too. What size is that?