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Grilled Tomatillo Salsa

Grilled Tomatillo Salsa

by Robb Walsh
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat. Yields 1-1/2 cups

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients serrano chiles tomatillos limes more more
10 medium tomatillos, husked and washed
1/2 cup chopped white onion
1/4 cup fresh lime juice
1 medim clove garlic, crushed
1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
Kosher salt
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 30; Fat (g): .5; Fat Calories (kcal): 5; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 6; Polyunsaturated Fat (g): 0; Sodium (mg): 140; Cholesterol (mg): 0; Fiber (g): 2;
photo: Colin Clark
From Web exclusive
July 7, 2011

user reviews

Rate this Recipe
Star Star Star Star Star by highheat, 8/22/2012Fussy eaters loved the sweet/sour taste. Tomatillo has a very interesting taste after it is barbequed which you will recognize if you eat in Mexican restaurants..