Fire Roasted Salsa Verde



  1. Pre-heat your BBQ (or broiler - if using this method, set your oven rack as close to the element as it will go) to high.
  2. Score a small "X" in the bum of the tomatillos, careful not to cut into the fruit. You just want to break the skin a bit so they don't explode from the heat. I also cut out the stem bit at the top.
  3. In a bowl toss the tomatillos, chili, and garlic with a couple Tbsp of olive oil.
  4. Place them over the heat (or under the broiler) and close the lid/door.
  5. Every 3-5 minutes, or as the veggies blacken, turn to ensure even charring. The garlic will become a pulpy mess so remove them from the heat after about 5 minutes in total.
  6. Remove from the heat and set aside to cool slightly.
  7. In a food processor, chuck in the blackened veggies along with everything else.
  8. Puree until you have a pulpy sauce. Pour into a bowl and set in the fridge to cool at least 1 hour.
  9. Eat.

Recipe by She Eats at