I love Summer! And nothing says Summer to me like chips, salsa and a Corona beer. While most people usually make a tomato based salsa, I love changing things up, so when we had people over it was a no brainer for me to make a fire roasted salsa verde recipe. We actually served it on some fish tacos we made, but wow was it good by itself with some corn tortilla chips. So the next time you want to change up your get together, change up your salsa recipe with this fire roasted salsa verde recipe!
Fire Roasted Salsa Verde Recipe
- 8 to matillos peeled rinsed well and cut in half
- 1 thickly sliced sweet onion
- 2 cloves of roasted garlic
- 2 serrano peppers seeded and cut longways
- 2 tablespoons of olive oil
- juice of 1/2 lime
- juice of 1/2 lemon
- 1/2 teaspoon of sugar
- Kosher salt and fresh cracked pepper to taste
- 3 tablespoons of chopped fresh cilantro
Place the tomatillos into a large sheet of foil skin side up. Drizzle with olive oil, season with salt and pepper and fold up all the ends of the foil to make a tent. Place the tent on a very hot grill (400° to 500°) for 25 to 30 minutes or until cooked and charred. Once cooked, remove from the tomatoes and juices from the foil and immediately chill.
Next, place the onions and serrano peppers on to a very hot grill (400° to 500°) for 12 to 15 minutes or until caramelized/charred. Once cooked, remove from the heat and immediately chill.
Once everything is chilled place the tomatoes, peppers, onions, garlic, sugar, lemon and lime juice into a blender and process until smooth with a few chunks. Finish with salt and pepper and cilantro. Serve with corn tortilla chips.