Yields 6 cups.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
ingredients
directions
Special equipment: a charcoal or wood-burning grill
Following the manufacturer’s instructions, light a charcoal or wood-burning grill until you have bright red-hot coals to work with. (We suggest natural lump charcoal, any hardwood or any fruit wood for the fire.) The grill will be ready when you can hold your hand 6 inches over the grill grates for 2 to 3 seconds.
Meanwhile, combine the tomatillos and the whole poblano and jalapeno peppers in a bowl. Sprinkle with 2 tablespoons salt and 1 tablespoon pepper. Drizzle with the canola oil and toss to coat evenly.
Transfer the tomatillos and peppers to hot grill. Allow to grill until charred, about 2 minutes, then use tongs to flip. Grill the other side for roughly 2 minutes. Transfer tomatillos and peppers to a large mixing bowl and allow to cool for 15 minutes.
Remove stems and seeds from the poblano and jalapeno peppers and discard. Roughly chop each pepper.
Combine the tomatillos, both chopped peppers, the lime juice, orange juice, cilantro, sugar, remaining 2 tablespoons salt and 1 tablespoon pepper in a blender. Blend until smooth. Use right away or chill before serving.
Best served atop any protein, but we are partial to grilled fish, roasted oysters, grilled skirt steak and pork chops.
Salsa verde keeps in an airtight container in the refrigerator, 3 to 5 days.