If you are green chile lover, then fire up the grill for Salsa Chile Verde Asada that will be full of roasted and spicy flavors for a Sunday afternoon asada.
I love using tomatillos in my green salsas, but I wanted to create a new dish that had more emphasis on the chiles. So rather than having tomatillos be the base of the salsa I went with a wide variety of green chiles with anaheims, poblanos, green bell peppers, and serraños.
To enhance the flavors of these chiles I decided to roast them over the grill in the backyard. To go along with the bbq theme of this salsa, I roasted large green onions that you would normally see at an asada and mixed them in with the green chiles. Salsa Chile Verde Asada is a tasty treat to enjoy while relaxing in the backyard grilling with friends and family. ¡Buen provecho!
INGREDIENTS
7 Anaheim chiles, roasted
2 chile poblanos, roasted
2 serraño chiles, roasted
1 green bell pepper, roasted
3 large green onions, roasted
7 garlic cloves
3 epazote leaves
4 limes, juiced
2 tsp salt
1 tsp pepper
¼ tsp cumin
2 tsp Mexican Oregano
DIRECTIONS
Prepare your grill by greasing the bars with half an onion. This adds flavor to the grill and kills of any bacteria that may be present. Next, ignite the grill and heat it to about 400 degrees. Place the Anaheim chiles, poblanos, and bell pepper on the grill and let them roast for 12 minutes, turning periodically. Once the chiles have charred well, transfer them to a large Ziploc bag and close tight for 20 minutes. This will help with removing the outer skin of the chiles. Next, remove the chiles from the bag. Peel off and discard the outer layer of the chile’s skin and stems. Then place the remainder of the chiles in the blender.
Roast the green onions on the grill at the same heat as the chiles for four minutes, turning once. After roasting, place them in the blender along with the remaining ingredients. Purée for three minutes. Once done, the salsa should be smooth and ready to serve.
Sunday Salsa 