Grilled Salsa Verdavid

Name: Grilled Salsa Verdavid
Yield: Serves 14 (Makes 3 1/2 cups)
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

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Appears in Cook's Country August/September 2006

This spicy, fruity salsa heats up the competition. If you can't find fresh tomatillos, substitute one 11-ounce can of tomatillos, drained, and add it directly to the food processor in step 2.

SERVES14 (Makes 3 1/2 cups)

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, ...

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