Salsa Verde
I love a good Salsa Verde or as some folks would say a green salsa. The tart flavor of the tomatillos and the sweet from the peppers and onion is “off the hook”. It is best when it is hot when you just make it. But, then when you give it a day or two to blend and it gets even better. So, I can’t say when it’s best…I guess I am going to have to do lots more R&D work.
A lot of folks mistake the tomatillo for a green tomato, it’s not. It is a member of the Gooseberry family. They are where the magic comes from in green salsas. I used sweet peppers and onions, also. So, you have the tart then the sweet flavor. I can’t cook anything without garlic so that hits the next taste bud with a little after burn from the jalapenos. I tossed in a nice habanero for a little heat.
I roasted these on the Louisiana wood pellet grill instead of roasting them in the oven it added the smoky flavor of red pepper chilis smoke. We used some of Lumberjacks new “Mexican Heat” wood pellets. Mexican Heat is a wood pellet that has Red pepper chili powder mixed right in it. The red pepper chili powder is a pungent, hot chili powder with a strong bite and the flavor intensifies as it is cooked. I love the Southwestern flair it adds to all of your grilling.
Salsa Verde
A Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes @ 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjacks new “Mexican Heat”
Ingredients: Salsa Verde
- 1 lb. tomatillos
- 1 large sweet onion, quartered
- 4-6 jalapenos, to taste
- 4-6 red sweet peppers
- 4-6 yellow sweet peppers
- 1 habanero pepper
- Garlic cloves to taste, I used a few handfuls
- Juice of 1 lemon
- Juice of 1 lime
- 1 Tbsp. sugar
- Salt to taste, we like Country Bob’s Seasoning Salt
Salsa Verde
A Pellet Grill Recipe
Roasting Tomatillos and Peppers on my Grill Grates
Directions: Salsa Verde
This is so easy, you can do it in your oven if you wanted but you louse that wood fired flavor. I just put everything on the grill. The smaller stuff I put is a grill pan. Just turn things till you have a nice char on all sides. This will add a ton of flavor to your salsa.
If heat is a concern the sweet peppers have none. The jalapenos have a little. You can control this by using more or less peppers. By seeding the peppers you can cut down the heat. It’s the seeds that have the most heat. If you want more heat try a hotter pepper. Jalapenos aren’t really hot and are a little sweeter than most. I tossed in a nice habanero for a little heat.
Just seed and remove the stems from the peppers and toss everything into the blender until smooth.
Salsa Verde
A Pellet Grill Recipe
Toss It All in a Blender Until Smooth
Let’s Eat!!
Salsa Verde
A Pellet Grill Recipe
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
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Ken & Patti
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