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V Grilled Salsa Verde

Adapted from the book Asparagus to Zucchini

1 pound tomatillos, husked and washed
3–4 hungarian hot wax peppers or jalapenos (more if you like it hotter–fewer for a milder version)
1 onion, sliced into thick rounds
6 garlic cloves
1/3 cup chopped cilantro
1 ½ tablespoons lime juice
1 teaspoon rice vinegar (or other vinegar)
1 teaspoon molasses

Grill tomatillos until soft and skins are slightly blackened. Grill peppers until evenly charred. Place peppers in a plastic bag and seal for about 10 minutes then peel off skins. Grill onion until soft and slightly blackened. Place all ingredients in a food processor and pulse until smooth but still a bit chunky.