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Grilled Salsa Verde

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  • 2 lbs tomatillos rinsed & husked
  • 4 serrano peppers
  • 1/2 large yellow onion
  • 1 tsp salt
  • 1 tbsp garlic crushed
  • 1/2 lime juiced
  • cilantro
  • green onion
  • water
  • 1 tbsp avocado oil


  • In a large bowl toss tomatillos, serrano peppers, & onion in avocado oil.
  • Preheat Bull Grill to medium heat and grill tomatillos, peppers, and onion for about 4 minutes on each side or until grill marks begin to form.
  • Remove tomatillos, peppers, and onion from grill and place in pot. Fill pot with water until tomatillos, peppers, and onions are barely covered with water. Bring to a boil on your Bull Side Burner and reduce to a simmer for 10 minutes.
  • Remove from heat and let cool. Blend until your desired consistency with salt, lime juice, and garlic. Add in peppers one at a time until you’ve reached your desired heat preference.
  • Garnish with green onions and cilantro. Serve chilled or hot.