Char-Griller Ambassador James Llorens has been working on perfecting his salsa recipe for a while. By combining a collection of old and new methods, he thinks he has finally cracked the code on the perfect ratio of spice to smoke and flavor. 

Instructions

1. Preheat grill/ smoker to 300°.

2. Place the tomatillos, jalapeño, serrano pepper, sliced knob of garlic, onion and lime in the grill.

Tip: Try not to let the tomatillos burst, the goal is to keep juices inside.

3. Fire Roast for 25 minutes or until the veggies are tender. The tomatillos will turn a light brown color.

4. Remove the veggies from the grill.

Tip: After they cool off remove any burnt pieces from the veggies best as possible.

5. Using a Molcajete, first mix 1 tbsp. salt and one fresh/raw garlic and mix. Then add grilled garlic to the mixture with the jalapeño, serrano peppers (remember to remove the stems) and the Guajillo Chili (remove all the seeds/stem and soak in warm water for 10 minutes prior to using).

6. Mix in the Molcajete until it turn into a chunky paste.

7. Using a food processor, drizzle olive oil, add onion, add ingredients from the Molcajete, tomatillos (remember to remove the stems), lime juice and small cilantro bunch.

8. Mix for a few minutes until it’s loose and a bit chunky.

9. Serve with tortilla chips or use on your tacos!