Roasted Tomatillo Salsa
By June 4, 2020
The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. They have a tangy, almost citrus flavor and are used in many, Mexican green sauces. My husband roasted the tomatillos, onions, chile and even the garlic on the grill before blending. This gives this sauce a rich, earthy depth of flavor. It's an absolutely delicious sauce.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 8 Servings
Directions
1Preheat the grill to medium high heat, approximately 450° F.
2Brush the grill grates with oil. Wrap the unpeeled garlic in a small aluminum foil packet.
3Grill the garlic packet, the onion, and jalapeño, over direct heat with the lid closed, until the vegetables are charred and softened, about 15 minutes. Grill the tomatillos, turning as needed, for 7 to 10 minutes, until charred and softened.
4Let the vegetables cool enough to handle, then peel the garlic and cut the tomatillos and onion into quarters and place into the bowl of a food processor or blender.
5Remove any loose skin and the seeds from the jalapeño and add to the bowl of the food processor along with the lime juice, salt, and cilantro (if using).
6Pulse the vegetables until the salsa is the desired consistency. Serve immediately.
Recipe from Weber - Real Grilling, by Jamie Purviance, 2005.
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