Specialty Grilling Techniques: Grill-Roasted Tomatillo Salsa Recipe

This Grill-Roasted Tomatillo Salsa recipe is a refreshing alternative to a traditional tomato salsa.
August 2012
http://www.motherearthliving.com/Cooking-Methods/roasted-tomatillo-salsa-recipe-ze0z1208zwar.aspx
Keep the summer menu light and fresh with this delicious Grill-Roasted Tomatillo Salsa.


Photo courtesy Running press (c) 2012

Peel off the crisp papery husk and find inside a bright green and firm tomatillo. A cousin to the tomato, tomatillos have a tart citrus flavor that is deepened by cooking. Try this Grill-Roasted Tomatillo Salsa recipe and wow your friends and family with a fresh and flavorful salsa verde. This recipe is excerpted from Chapter 2, “Appetizers,” of The Gardener & the Grill (Running Press, 2012), the ultimate all-year-round grilling guide. 

Grill-Roasted Tomatillo Salsa Recipe

If you can grow tomatoes, you can grow their smaller, green cousins, tomatillos. Sharp and citrus-tasting, tomatillos are most often used to make a fresh salsa usually served with chips or chicken, pork, and fish. Tomatillos have papery husks that enclose the small fruits; remove the husks before using.

Makes about 2 cups

• Vegetable oil, as needed
• 1 1/2 pounds fresh tomatillos
• 1/2 cup freshly chopped cilantro
• 1 jalapeño pepper, stemmed and seeded
• 1/3 cup fresh lime juice
• Kosher or sea salt to taste

1. Prepare a medium-hot fire in your grill. Oil a perforated grill rack and place on the grill grates.

2. Remove the husks from the tomatillos and discard. Arrange the tomatillos on the perforated grill rack in a single layer. Cover and grill-roast, turning once until lightly browned, about 20 minutes. Let cool.

3. In a blender or food processor, place the cooled tomatillos, cilantro, jalapeño, and lime juice. Process until somewhat smooth. Add salt to taste. Grill-Roasted Tomatillo Salsa will keep, covered, in the refrigerator for up to 3 days.

This excerpt has been reprinted with permission from The Gardener & the Grill, by Karen Adler and Judith Fertig, published by Running Press, 2012. 


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