In honor of Memorial Day, we at Bloody Mary present a tasty idea for your party or get-together. Warm Char Grilled Zombie Salsa is sure to be a spicy, healthy hit!
4 tomatillos (husked)
2 green bell peppers
1 large white onion
6 cloves of garlic-peeled (to keep the vampires away)
1 serrano pepper
1/2 cup fresh chopped cilantro
1 lime (squeezed)
Husk the tomatillos, chop the bellpepper in half, skin and chop the onion in half and peel the garlic cloves. When dealing with the peppers remember that the amount of seeds you leave determines the heat. For a more mild salsa, de-seed BOTH jalepenos AND the serrano. For medium, de-seed ONLY ONE jalepeno AND the serrano. For hot, leave in ALL seeds.
Prep your grill. Use a medium heat setting for gas grills. For charcoal or wood grills, wait until the fire dies down a bit before you place the veggies.
Place the garlic, jalepenos, and serrano into a small bit of foil and wrap it up (to prevent smaller items from falling through the grill into the fire). Place it on the grill. Also, place the tomatillos, onion halves and bell pepper halves (face-down, rounded side up) onto the grill as well. Let them cook for about 15 minutes or until the skin of the veggies has a few char marks.
Careful when pulling these off – especially the tomatillos – as they will be softer. Place the char-grilled veggies into a blender along with the garlic and peppers from the foil. Squeeze the lime and add the chopped cilantro into blender. Puree the mixture and add salt and pepper to taste.
Finally, pour the salsa into a large 2qrt bowl, cut the avocado into small square chunks and mix (with spoon) into the mixutre. This will give the salsa a nice CHUNKY ZOMBIE FLESH look.
Serves 8-10 people
This dish is great with chips, fajitas, tacos, even burgers and hot dogs.
ENJOY ZOMBIE LOVERS!