Fiery Salsa Verde
Method: direct grilling
Yield: Makes about 2 cups
1 pound fresh tomatillos, husked and rinsed
1 small onion, cut lengthwise into quarters (leave
the skin and root end on)
3 cloves garlic, skins on, skewered on a wooden toothpick
3 to 6 serrano peppers, or 2 to 4 jalape�o peppers
1/4 cup chopped fresh cilantro
1/2 teaspoon sugar, or more to taste
Coarse salt (kosher or sea) and freshly ground black pepper
2 tablespoons olive oil or lard
1 cup chicken or vegetable stock, or water, or more as needed
2 to 3 teaspoons fresh lime juice
Tortilla chips for serving
You'll also need:
1 1/2 cups wood chips or chunks (optional;
preferably mesquite or oak), soaked
for 1 hour in water to cover, then drained
Set up the grill for direct grilling and preheat
to high.
If using a gas grill, place all of the wood chips
or chunks, if desired, in the smoker box or in
a smoker pouch and run the grill on high until you
see smoke.
If using a charcoal grill, preheat it to high, then
toss all of the wood chips or chunks, if desired,
on the coals.
When ready to cook, brush the grill greate.
Place the tomatillos, onion, serranos, and garlic
on the hot grate and grill until darkly browned on
all sides.
This will take 6 to 8 minutes for the tomatillos,
3 to 4 minutes per side (9 to 12 minutes in all)
for the onion quarters, 3 to 4 minutes per side
(6 to 8 minutes in all) for the serranos, and
2 to 4 minutes per side (4 to 8 minutes in all)
for the garlic.
Transfer the grilled vegetables to a cutting
board and let cool.
Remove the toothpick from the garlic and cut
the root end off the onion quarters.
Scrape any really burnt skin off the vegetables,
but leave most of it on; the dark spots will add
color and character.
For a milder salsa, seed the serranos.
Cut the vegetables into 1-inch pieces and place
in a food processor or blender.
Add the cilantro and sugar and process or blend
until a coarse pur�e forms.
Season with salt and pepper to taste.
Heat the oil in a deep nonreactive saucepan
over high heat.
Add the tomatillo mixture and fry it until
thick and fragrant, 2 to 4 minutes, stirring
with a long-handled wooden spoon to prevent
spattering.
Add the stock and lime juice and simmer until
the salsa is thickened but still pourable,
5 to 8 minutes, stirring with a wooden spoon.
If the salsa becomes too thick, add a little
more stock.
Taste for seasoning, adding more salt and/or
sugar as necessary.
Let the salsa cool to room temperature before serving.
Can be made several hours ahead.
Serve with tortilla chips, or spoon over cooked poultry
or seafood or tortilla-based dishes.
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