Salsa verde is the way to do it. This easy to make sauce is a snap to bring together when friends are gathering around the grill or simply for a weeknight addition to taco night. It's less acidic than traditional red salsa, since there are no tomatoes, but packed with vitamins and minerals from the main ingredient, tomatillos. I've added flavor by charring the vegetables before simply pulsing them in a blender. Paired with cilantro and a fresh squeeze of lime juice, this quick and easy salsashould be the star of your next fiesta. Enjoy!
2 banana peppers
1 TBSP olive oil
1 tsp. black pepper
1 garlic clove
1 lime, juiced
2 TBSP fresh cilantro, stems removed
Remove the husks from the tomatillo and rinse and scrub the sap from the flesh. Dry well and add to a bowl with the clean peppers, oil and pepper. Heat your grill to 500 degrees or higher and place the oiled veggies directly on the grill. Allow the flesh to blacken and then flip over. The peppers will cook first. When the skin of the peppers looks well done, remove from the grill and place in a brown paper bag. This will allow the skin to steam away from the flesh of the pepper and makes removal a cinch. The tomatillos will take about 15 minutes . You'll know they are ready when blackened on both sides, but still holding their shape. Remove and place in the oiled bowl and allow to cool for a few minutes while you prep the other ingredients. Add everything to the blender and pulse 5 times or until the mixture is consistent, but not homogenous.