Fire Roasted Salsa con Certi
Prep Time: 15 Min | Cook Time: 30 Min
- 1 3 tomatillos: remove flaky shell and rinse thoroughly using water
- 2 ½ knob of Garlic, sliced in half: for fire roasting
- 3 1 clove of Garlic: fresh/raw for the Molcajete
- 4 1 Jalapeño
- 5 1 Serrano pepper
- 6 1 Guajillo Chili
- 7 1 Lime for juice
- 8 1 tbsp. salt
- 9 Cilantro: small bunch
- 10 1/2 white onion (Tip: Yellow onion will make it sweet)
- 11 Olive Oil: drizzle
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.
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!