Bricknic Salsa Verde

Ingredients:

• 6–8 green tomatillos (husks removed)

• 1 white onion (cut into quarters)

• 2–3 garlic cloves (peeled)

• 1–2 dried red chilies (adjust to taste)

• 1–2 bay leaves

• A drizzle of olive oil

• Sea salt to taste

• (Optional) Black peppercorns or cumin seeds for added flavor

Instructions:

1. Preheat the Bricknic on a grill or in an oven until it’s hot (approx. 10–15 minutes on medium heat).

2. Prepare the ingredients:

   • Remove husks from tomatillos and rinse them well to remove stickiness.

   • Cut the onion into quarters.

   • Peel garlic cloves.

3. Assemble in the Bricknic:

   • Place tomatillos, onion quarters, and garlic cloves in the base of the Bricknic cooking brick.

   • Add the dried red chilies and bay leaves.

   • Drizzle olive oil over the ingredients and sprinkle sea salt generously.

4. Cook:

   • Close the lid of the Bricknic and place it back on the grill or in the oven.

   • Let it roast for about 25–30 minutes, until the tomatillos are soft and slightly blistered and onions are tender.

5. Blend:

   • Once roasted, remove the contents and let them cool slightly.

   • Blend all ingredients until smooth (or to desired consistency).

   • Adjust salt and spice level to taste.

6. Serve:

   • Serve warm or chilled with tacos, grilled veggies, or tortilla chips.