So I'm thinking I'll be trying this but probably with poblanos as I am too much of a delicate flower for the serious hot stuff. My daughter, gets I'll make with habanero and she will say it's great, but could you make it hotter next time. Lol.
If you like this, may I suggest grilling some husked tomatillos and garlic! Toss them with a bit of oil and some s/p, pop them in a little disposable pan and set it on the grill while it warms up and before you get your grates clean. I usually foil the top too for the steam - don't worry, it will pick up smoke. Then blend it and brush it over your grilled chicken or pork. It's wonderful and if you blend in some of your grilled salsa, all the better.
I make the tomatillos a lot. I'm planting some this year. And if I'm making deviled eggs I mix this with the yolks and pipe it in the whites. Trust me-totally worth it.
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