“Green Tabasco Salsa”
Green Tabasco serves to give this homemade salsa recipe just the kick it needs. Capt’n Salsa always get a little tickled whenever someone comments about roasting all the ingredients for their homemade salsa.
Sure it is an extra step in the process and does demand a few more minutes of your time but I can guarantee you excellent results and your salsa will be delicious.
Do you still have your gas grill sitting on the back patio or deck?
Good.
Simply throw all the “roastable” ingredients, tomatoes, onion, green onions, chiles and tomatillos on the grill. Yes of course after you wash them and be sure to remove the papery skins from the tomatillos. Place them over medium heat turning every couple of minutes till you get a nice “browning” of the skin, yep a little charring is nice too.
If your tomatoes and tomatillos start to “split” and spill their juice go ahead and remove them from the grill.
Toss the roasted chiles into a plastic freezer bag and seal, allowing them to steam for a few minutes. The skin will be easy to remove.
- 6 medium tomatoes, roasted peeled, seeded and chopped
- 1 medium onion, roasted chopped
- 1 tablespoon fresh parsley
- 1 teaspoon fresh cilantro, chopped fine
- 6 - 8 green chiles, roasted, peeled and chopped fine
- 8 green onions, green part only chopped, adds great color and taste
- 1 pound fresh tomatillos, roasted and chopped
- 5-6 dashes of green Jalapeno Tabasco Sauce or more to suit your taste
- juice of 1 lime
- Salt and fresh ground black pepper to taste
- Hey I tell you if you are a bit lazy like the Capt'n simply toss the roasted veggies in the food processor or blender and a few short pulses to your desired consistency will save you a great amount of chopping.
- Delicious now but, if you can wait about 45 minutes to an hour the flavors will blend together and be superb!
- Enjoy as a dipping salsa or with any grill beef, pork or chicken.
You can pick up a few vegetable grilling tips from Allrecipes,
How to Grill Vegetables
