This Saturday it was finally warm enough to cook out and eat outside, then light up the fire pit to make s’mores. For supper, we threw a marinated tri tip and some veggies on the grill while the kids played in the backyard.
Besides being outside, the highlight of the meal was the salsa verde. I’m new to this particular form of salsa making, but have truly been enjoying experimenting.
Here’s a version I attempted last night that’s worth noting.
Salsa Verde with Roasted Tomatillos
6 tomatillos, husked, washed and cut in half
2 serrano peppers, washed, sliced in half lengthwise and seeded (use gloves or your hand inside a plastic bag to protect from the hot chili oils)
2 cloves of garlic, peeled
1 white onion, peeled & roughly chopped
1 avocado
1-1/2 lime
Salt to taste
Roast the first three ingredients on the grill or in the broiler until slightly charred, about 5-8 minutes. Then put the tomatillos, serranos, garlic, onion and avocado in a blender. Blend until smooth. Add lime juice and salt to taste.
Note: I didn’t wait for the roasted veggies to cool before blending. But I did pop the whole puree into the fridge to chill it before serving. This version also had the right amount of heat for me and the kids. Seeding and roasting the serranos tempered the heat quite a bit and smoothed out the flavors. Also, roasting the tomatillos makes them much easier to blend.
Virtual Farmgirl 