Grilled Salsa Verde #CookoutWeek

Welcome to Day 3 of Cookout Week where we are sharing our favorite picnic, potluck, cookout and bbq recipes all week long.  The ladies of The PinterTest Kitchen have gathered over 40 bloggers to participate in this great event. They have also arranged for a fantastic giveaway for our readers valued at over $400.  You can learn all about the great prizes and enter to win by going to my Welcome Post.

Yesterday I shared this amazing recipe for Grilled Honey Lime Chicken Fajitas.  When I made this dish I topped the Fajitas with a smoky, spicy Grilled Salsa Verde that I am sharing with you today and a wonderful Grilled Corn Salad that I will be sharing with you tomorrow.

I started out by grilling up some wonderful fresh veggies to put into this salsa.  I had some sweet Vidalia Onion that I slice and put into a grill pan.

And some Tomatillos, Poblano Peppers and a Jalapeno Pepper that I tossed with olive oil, salt and pepper and placed right onto the grill grates to soften and char.  I got the idea for this salsa from one for Roasted Salsa Verde found in Cuisine at Home.  I adjusted the amounts and the ingredients to meet our tastes and used the grill instead of the oven for roasting.

I ended up with this vibrant and beautiful salsa that brought some brightness and heat to the fajitas. This salsa is also delicious with chips and can be used in any dish that you enjoy with red salsa.  This salsa lasts for 2 weeks in the refrigerator and could be preserved canning it using the water bath technique for longer shelf life.

I know that you will enjoy this vibrant, bright and delicious salsa and I know you will find other recipes that you can't wait to try following this recipe.

Grilled Salsa Verde

adapted from Cuisine at Home

5 Tomatillos, husked

3 Poblano Chiles

4 (1/4") slices of Sweet Onion

1 Jalapeno pepper

1 T. olive oil

salt and pepper to taste

3 garlic cloves, peeled

1 handful cilantro leaves

juice of 1/2 a lime

1 t. sugar + more to taste

Toss the tomatillos, poblanos, onions and jalapeno in the olive oil and season with salt and pepper.  Place on a grill over med high heat and grill until charred and softened.  You may wish to use a grill pan for the onions so they don't fall through the grates.

Remove from grill and remove the charred, waxy skin from the peppers.  Place the tomatillos, peppers, and onion into the bowl of a food processor.  Add the garlic, cilantro. 1 t. sugar and lime juice.  Puree to desired consistency, adding water if salsa is too thick.  Taste and season with additional sugar and salt if desired.  Print Recipe

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