Chargrilled Octopus with Verde Vinaigrette

Ingredients

• 1 lb Empire’s Treasure® octopus
• 1/2 gal water
• 1/4 cup salt, sea
• 1 1/2 cup Contigo® Chimichurri Sauce
• 1 lb tomatillo(s), husk removed
• 3 ea Peak Fresh Produce® Jalapeño Pepper(s)
• 1 ea Peak Fresh Produce® Onion(s), Red, peeled and cut in half
• 2 oz Ascend® Juice, Lime
• 1/4 tsp salt, sea
• 1/8 tsp Magellan® Black Pepper, ground
• 3 tbsp West Creek® Honey
• 1/4 cup Piancone Epicureo® unfiltered extra virgin olive oil
• 1/4 cup Contigo Cotija Cheese