Mike LangGrilling, Vegetable

What's on the Grill #90

Mike LangGrilling, Vegetable

Salsa Verde

Salsa!  Salsa Verde and Grilled Corn and Black Bean Salsa more precisely.  Last month, Ruth (The Wildlife Gardner at Matt's Naturenet Blog on the Isle of Wight in England) had a post about growing tomatillos.  This in turned posed a question from Ruth about Salsa Verde.  For as much I have love grilling tomatillos and dropping them into either salsas or fajitas, I have never made salsa verde.  Well, no more.

After having a difficult time finding good tomatillos at the store (another reason to grow them myself), I settled on a recipe from the Weber "Red Book". 

Adapted from Weber's Big Book of Grilling by Jamie Purviance, p. 117

1 Small Yellow Onion, cut into 1/2 slices
Extra Virgin Olive Oil
3/4 Pound Tomatillos
1 Jalapeno Pepper
2 Medium Gloves Garlic
1/2 Cup Loosely Packed Fresh Cilantro
2 Teaspoons Fresh Lime Juice (Cut a lime in half, each half should yield at least a teaspoon)
1 Tablespoon Light Brown Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper (Fresh!)

Brush both sides of the onion with olive oil.  Prep the tomatillos by removing their husks and washing them under cold water.  Grill the onion slices, tomatillos, and jalapeno over direct medium heat until well marked and tender, turning halfway through grilling time.  The jalapeno will be done first, then the tomatillos, and then the onions.  Place the vegetables and remaining ingredients in the food processor, pulse, and enjoy.

Grilled Black Bean & Corn SalsaI was happy with the results, it was a really nice "ying yang" of hot and sweet.  I love that.  Unfortunately, it was a little to hot for Zoë.  No problem, that leaves more for me!

The second salsa was our annual (and sometimes perennial) grilled corn and black bean.  We made this like gangbusters at the beginning of summer, but it died off a couple months ago.  With the fall knocking on our door, and fresh corn so readily available, we broke it out again.  Always a treat.