Grill Instructions

1. Preheat grill to 400°F. 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.  Grill the tomatillos for 5 to 10 minutes or until they’ve are softened.
2. 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.
3. 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.

Stove Instructions

1. Slice the tomatillos into quarters. Remove the stem and seeds from the peppers and roughly chop them. Roughly chop the garlic.
2. Heat one tablespoon of olive oil in a pan over medium heat. Cook the tomatillos, garlic, and peppers for about 10 minutes or until they have softened.
3. Transfer it all to the food processor and process until it reaches your desired consistency. Give it a taste and add salt to your liking. Store in the refridgerator for a few hours before serving.