Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Tomatillos – 8-10
Peppers – any kind you like, 3-4
Red onion – 3-4 small ones
Garlic – 6-8 cloves, chopped
Balsamic vinegar – a splash or two
Honey – 1/4 cup
Salt, pepper, Cholula
Red or white wine – a couple glugs

Got Sauce?

We’re not talking tomato sauce here, the kind you put over spaghetti. And we’re not even talking some kind of jarred salsa, even though a lot of ‘em are pretty good. We’re talkin’ good old fashioned fresh tomatillo sauce, the kind that comes from those little green tomatoes with the brown husk on ‘em. You can make it yourself. And it’s easy.

Fire Up The Grill For This One

Hey, you’re Cookin’ With Roscoe here, so we’re finding more ways to make your sauce taste better. That’s right, GRILL IT! If you can use wood chips, all the better, get even more flavor in these veggies, and you’ll have a unique sauce for tacos, enchiladas, meat, chicken, fish (goes great on Catfish). Or use it as a salsa on nachos. This sauce goes with just about everything (try it on a pulled pork sandwich or a burger).

Here’s What You Do:

Take the husks off the tomatillos, put ‘em in a bowl with your peppers and onions (uncut), sprinkle some olive oil and seasoning over it all and put it all on the grill, high heat. Turn or flip everything every few minutes (you’re standing at the grill with a beer anyway, and it’ll look like you know what you’re doing to any passing wife/girl friend/babe of the moment). When all the veggies are charred, dump ‘em all in a paper bag, close it up, and open another beer.

It’s All Done In Beer Time

About two beer’s worth to get the veggies charred, one beer’s worth (okay, maybe two) for the veggies to wilt in the paper bag, one beer’s worth to take off the char and skin and put it all in a bowl. Then probably another beer’s worth to add all the other ingredients and mix it all with the hand blender to the desired consistency, and maybe another to admire your work with, then another after you put it in the fridge for an hour or so to chill and meld the flavors (hey, the fridge is open anyway, you might as well get a beer out). By now you’re probably having a good day. And why not? After all…

You’re Cookin’ With Roscoe