×
×

Specialty Grilling Techniques: Grill-Roasted Tomatillo Salsa Recipe

1 / 2
Keep the summer menu light and fresh with this delicious Grill-Roasted Tomatillo Salsa.
2 / 2
“The Gardener & the Grill” is the go-to grilling guide for gardeners, vegetarians and “flexitarians.” It’s an outstanding seed-to-table guide filled with seasonal recipes, tips on grilling for preserving and beautiful photography.

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.


Click here for the main article, Specialty Grilling Techniques.

Published on Aug 6, 2012

Mother Earth Living

The ultimate guide to living the good life!