Name: Grilled Salsa Verdavid
Total time: PLACEHOLDER
Ingredients: 8 medium tomatillos , husks removed; 2 Anaheim chile peppers; 3 jalapeno chiles; 1/2 medium onion , quartered through root end; 1/2 small zucchini , quartered lengthwise; 5 cloves garlic , peeled and left whole; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 1 tablespoon orange juice; 1 tablespoon honey; 1 1/2 teaspoons ground cumin

Why This Recipe Works

This Grilled Salsa Verdavid recipe includes the typical ingredients: tomatillos, onions, garlic, and jalapeño. We grilled the tomatillos and other vegetables, then pulsed them in a food processor along with lime juice, orange juice, honey, and cumin to finish the Grilled Salsa Verdavid recipe.

Before You Begin

If you can't find fresh tomatillos for David's version of salsa verde, substitute one 11-ounce can of tomatillos, drained, and add it directly to the food processor in step 2.

Instructions

Light grill. Toss tomatillos, chiles,onion, zucchini, garlic, and 2 tablespoons oil in medium bowl. Thread garlic on metal skewer. Grill vegetables over hot fire until charred on all sides, about 3 minutes for garlic, 6 minutes for jalapeños and zucchini, and 9 minutes for tomatillos, Anaheim chiles, and onion. While still hot, steam chiles in a closed paper bag, about 10 minutes. When cool enough to handle, skin and seed chiles and core tomatillos.

Whisk lime juice, orange juice, honey, cumin, and remaining tablespoon oil in small bowl. Pulse mixture with grilled vegetables in food processor until smooth. Season with salt and pepper to taste, cover with plastic wrap, and refrigerate until flavors meld, at least 1 hour or up to 2 days.