Last night I was the BBQ master. Most of you who know me, know that I let my husband be the BBQ'er and I am the indoor chef. Well I took the reins last night and roasted all my tomatillo ingredients myself. Doing this gives the salsa such depth of flavor with the smokey element from the bbq.
First I slice the onion in 1/2" or so rings. Then husk and wash the tomatillos, and wash 2 jalapenos. All veggies get a brushing of oil to keep them from sticking to the grill. With the bbq on high heat, everything gets all lined up. Close the lid and let the heat do the work. Keep turning your tomatillos and peppers so that they are getting cooked and charred on all sides. I don't time anything, I just go by look and feel. I use tongs and when the tomatillos are good and dull green in color and squish a little with a squeeze of the tongs - they are done. The peppers skin will char a bit (not burn) and will split open.
It is an awesome and different way of making salsa verde. Because the ingredients are all hot, you could can this as well. I put the recipe on the recipe page - give it a try!!
