Great news! Tom Colicchio recently declared this summer the summer for tacos and I am so onboard. I love Tom and I love tacos, so let me ask you – want to start a movement?
Let’s make tacos!
I’m topping mine with a spicy salsa verde packed full of tomatillos (which, by the way, I’ve decided I need more of in my life. It’s been a long time since they’ve crossed my path, poblano peppers, a jalapeno, and plenty of fresh cilantro and lime juice.
I tossed the tomatillos and peppers onto a hot grill…
…before chopping them all up in the food processor with some cilantro, parsley, lime juice, garlic and salt.
And then – voila – tacos!
Grilled chicken, cheese, and salsa verde all wrapped up together in a grilled tortilla.
It’s the summer of tacos, everybody – let’s get going.
Roasting the peppers and tomatillos on the grill gives this salsa a smoky flavor. Make it ahead and enjoy it on tacos, nachos, sandwiches, scrambled eggs or anything else that could use a spicy kick of flavor.
- 1 pound tomatillos, quartered with papery skins removed
- 2 poblano peppers
- 1 jalapeno
- 1 clove of garlic
- 1/4 cup cilantro
- 2 tablespoons parsley
- Juice from 1 lime
- Salt, to taste
- Preheat grill to 400 degrees. Place the peppers directly on the grates so the skins get charred and blistered. I used a grill basket for the tomatillos, but if you don’t have one you can skewer them and grill them. Just be careful removing them from the grill. Grill the tomatillos for 5 to 10 minutes or until they’ve are softened.
- Once the peppers are charred and blistered, remove them from the grill and place them in a paper bag. This will help them steam, which makes removing the skins easier. After a few minutes, once they’re cool enough to handle, peel the skins off and discard. Don’t worry if you can’t get all of the skin off – just remove as much as you can. Remove the stems and slice the peppers open to remove the seeds, unless you want the salsa very spicy.
- Chop the roasted peppers and add them to a food processor along with all of the other ingredients. Pulse it until it’s you get the consistency you like – some people like a smooth salsa and others like it chunky. I like mine a little in between. Give it a taste and season it with more salt, if needed. Transfer the salsa to a bowl, cover it, and let it sit in the fridge for at least a few hours.
- Serve with your favorite tacos. I grilled up some chicken and topped it with the salsa, some feta cheese, and a squeeze of lime juice.