Vegetables on the Grill: Southwestern Grill in Tortilla Wraps with Tomatillo Salsa

| June/July 1999

Vary the heat of the salsa to suit your taste: choose jalapeños for mild, serranos for medium and habañeros for hot salsa. To peel peppers, tomatillos and tomatoes, roast them whole on a hot grill without marinade or oil, over a gas flame, or under the broiler. Turn them with tongs until they are blackened all over, then place them in a paper or plastic bag or wrap in a towel for 10 minutes or until cool enough to handle. Scrape off the skin with a knife. Don’t worry about leaving a few black spots; they’ll add to the flavor. Stem and seed, then cut the flesh as the recipe directs. Makes 4 wraps.


• 3/4 pound tomatillos or ripe tomatoes
• 1 small onion, quartered
• 2 cloves garlic
• 2 to 4 hot chiles, roasted, stemmed seeded and coarsely chopped
• 1/2 cup cilantro leaves
• 1 tablespoon lime juice
• 1/2 teaspoon cumin seed, toasted and ground
• Salt to taste

1. Roast the tomatillos in their husks over a medium-hot fire, turning occasionally, for 5 minutes or until they have a few black spots. Remove to a plate to cool.

2. When they are cool enough to handle, remove the husks and process the tomatillos with the onion, garlic, hot chiles, cilantro, lime juice, cumin and salt, stopping occasionally to scrape down the sides, until they form a coarse puree.

Grilled Wraps

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