This Grilled Salsa Verde is not your average salsa verde. Grilled tomatillos, pasilla peppers and jalapeño with added sweetness from pineapple, this is a salsa so full of flavor you’ll find it hard to put down the tortilla chips.
Dipping a melted cheesy taquito into salsa is a requirement, but regular tomato salsa, meh, it’s not exciting enough, I wanted something sweeter. So as I was grabbing the cilantro in the produce department, tomatillos caught my eye.
I have never cooked with tomatillos before and now is a great time to try. Ok, so there’s 2 green components of the salsa verde, what about the rest of the ingredients? Well, jalapeño, of course and next to the jalapeño’s were pasilla peppers, great.
How do you make salsa verde?
Just throwing all these ingredients into the food processor to whip up the salsa just did not sound exciting enough in the flavor department. It’s still grilling season, why don’t I grill the ingredients? Perfect! They grill up really quickly on a hot grill.
I got a great char on the pasilla and jalapeño peppers, and let them cool in a bowl covered with plastic wrap and the skins just peel right off using a paper towel.
After blending everything in the food processor, I tasted the salsa and it was missing a little sweetness. After looking through the pantry I had a small can of crushed pineapple and let me tell you, what a fantastic flavor combination.
The tomatillos don’t need to be grilled, but the flavor difference must be night and day. I can’t say because I only tasted them grilled and that works for me.
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