Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 313 :: Primal Grill for a Crowd
Salsa Verde
Method: Direct Grilling
Category: Sauces
1 pound fresh tomatillos, papery husk removed
2 to 4 jalapeno or Serrano chiles or 1 poblano chili
1/2 medium onion, cut in half, each half skewered with a toothpick
3 cloves garlic, peeled and skewered on a toothpick
1/2 cup chopped fresh cilantro
1-1/2 tablespoons lard or olive oil
1 cup chicken stock or vegetable stock
1/2 teaspoon sugar (or to taste)
Coarse salt (kosher or sea) and freshly ground black pepper

Mexicos ubiquitous green salsa, made with a ground-cherry like fruit called tomatillo (its available in most supermarkets) and prized for its refreshing tartness. Tradition calls for the tomatillos to be roasted on a comal (flat skillet) or boiled, but youll get even more flavor if you grill them.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Grill the tomatoes and chilies until darkly brownedeven blackenedand blistered on all sides, 2 minutes per side, 6 to 8 minutes in all. Grill the onions and garlic until darkly browned and tender, 3 minutes per side, 6 to 9 minutes in all. Position the garlic in a cooler section of the grill so it browns without burning. Transfer the grilled vegetables to a plate.

Seed the chilies. Remove and discard the toothpicks. Puree the tomatillos, chiles, onion, garlic, and cilantro in a food processor or blender. Dont worry about a few black specks of charred vegetable skintheyll add color and flavor.

Heat the lard or oil in a large saucepan. Add the tomatillo puree and fry over high heat until the mixture is thick, slightly darkened, and highly aromatic, 3 to 5 minutes. Whisk in the stock and boil the salsa until thick and flavorful, 5 minutes. Whisk in the sugar and salt and pepper to taste: the salsa verde should be highly seasoned.

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