This bright, punchy salsa verde is a staple in our house and Mrs. Meat Church’s all-time favorite. I make it with with roasted tomatillos, fresh jalapeños, garlic, and cilantro. It delivers the perfect balance of tangy heat and fresh flavor. It is great for fajitas, dipping grilled meats in and for scooping with chips.
Ingredients:
- 10 tomatillos
- 1-2 jalapeños (sub serrano if you desire more heat)
- 1\2 white onion
- 6 garlic cloves
- 1 bunch cilantro
- 1\2 C water
- 3 T olive oil
- Meat Church BLANCO to taste
Prepare your grill
Prepare your grill with a direct grilling setup of medium high heat.
Grill the vegetables
Remove the husks from the tomatillos and discard. Rinse the tomatillos and slice each in half.
Slice the jalapeño in half.
Quarter the onion.
Place the above on the grill grate, grilling until a nice char develops. Flip each piece at least once during cooking.
Remoe and set aside.
Spatchcock the chicken
Combine all ingredients into a bender or food processor. Blend until smooth.
Season with BLANCO to taste.
Serve over tacos or dip with your favorite tortilla chips. Enjoy!
