Grilled Tomatillo and Jalapeño Salsa Verde with Agave Syrup

This tart, spicy salsa verde made from grilled tomatillos—a relative of the tomato—is an excellent garnish on grilled skirt steak or carnitas.

Grilled Tomatillo and Jalapeño Salsa Verde with Agave Syrup

In Mexico, this sauce is traditionally prepared a bit watery and rather spicy, with the intention of spooning a small amount onto meats and vegetables, as opposed to consuming vast amounts as a dressing or dip. We employ heavy hand, then, in adding the jalapeño. For an even more potent bite, replace a jalapeño or two with a green habanero. Tomatillos are tart, and when coupled with the spicy chile pepper and pungent garlic, this can be a mouth puckering salsa. Thus we add a spot or two of agave syrup, a natural sweetener derived from the blue agave plant, the base of tequila, to round out the salsa.

Makes about 2 cups of salsa verde.

Ingredients:

1 pound (7-8) tomatillos, husked and stemmed
6 jalapeños, stemmed
4 cloves garlic
2 tablespoons key lime juice
1-2 teaspoons agave syrup
sea salt, to taste
chive sprigs, to garnish

You can broil or grill the tomatillos and jalapeños.

To broil: Preheat your broiler. Arrange the tomatillos and jalapeños on an aluminum foil-lined half baking sheet (you cannot use a Silpat under a broiler). Place in the oven and broil until browned on one side and almost cooked through, 6-7 minutes. Turn over and broil until browned on the other side and fully cooked through, 4-5 more minutes. Keep an eye on the jalapeños, they may be done a minute or so before the tomatillos. Remove from oven and let cool. Reserve any leaked juice off of the aluminum foil.

To grill: Preheat your grill. Arrange the tomatillos and jalapeños directly on the grill, over a warm spot. Grill until browned on the bottom and almost cooked through, about 5 minutes. Turn over and grill until cooked through and browned on the other side, 4-5 more minutes. Keep an eye on the jalapeños, they may be done a minute or so before the tomatillos. Remove from grill and let cool.

Place the charred jalapeños and the garlic cloves in the bowl of a food processor. Pulse until finely chopped. Reserve the mixture to a mixing bowl. Add the charred tomatillos to the same bowl. Process until roughly puréed. Reserve the mixture, including any liquid, to the mixing bowl. Stir well to integrate. Add 1 teaspoon of the agave syrup. Stir and taste. If still too tart, add 1 more teaspoon. Add sea salt to taste.

Tart, spicy, delicioius

Use immediately or reserve to the refrigerator for up to 3-4 days. Serve, garnished with chive sprigs.