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1.
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For the salsa verde: 2.
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Line a small rimmed baking tray with tin foil and turn your broiler to high.
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3.
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Peel the papery skin off the tomatillos and place them, along with the jalapeno pepper, onto the prepared baking tray.
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Put tray into the oven and broil until the skin goes dark, about 15 minutes.
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Flip and repeat cooking for another 10-15 minutes.
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My jalapeno was done a little bit before the tomatillos, so I just took it out earlier.
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4.
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Mash up the tomatillo and place it into a medium food processor.
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Also, roughly chop the jalapeno (start with about 1 tablespoon) and add it into the food processor as well (see note).
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5.
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Add the juice from the baking tray and the rest of the salsa ingredients into the food processor and process until smooth and well combined.
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Set aside.
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6.
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Heat your grill up to medium heat.
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7.
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Wrap one slice of turkey bacon around each turkey frank, and place it on the grill.
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8.
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Grill until each side is cooked and is nice and charred.
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9.
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To assemble: 10.
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Spread some of the salsa verde along one side (or both if you like) of a bun, and place a turkey frank on top.
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Cover with queso fresco and eat!
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Notes: 1.
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The hubs and I love garlic, so you may want less.
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Add a little bit to the food processor at a time.
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2.
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This salsa verde is quite mild, so feel free to add more jalapeno!
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But, like the garlic, add a little bit at a time as it easily gets much too spicy.
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I learned from experience.
