How to Make Fire-Roasted Tomatillo Salsa

Aug 5, 2011
Tom Wolsey

Fire-roasted tomatillo salsa - Thomas DeVere Wolsey

Tomatillos grilled on the barbecue provide the foundation for a perfect salsa verde for chips, on enchiladas, or in tacos.

The tomatillo is a fruit related to the tomato. When roasted, the fresh and acidic flavor of the tomatillo is enhanced. Fire-roasted tomatillos serve as the foundation for this flavorful, green salsa that is easy to make with fresh ingredients from the garden or produce market.

Ingredients

10 – 12 medium size tomatillos
1-2 peppers (choose from order of heat: banana, jalapeno, serrano)
½ white onion, chopped to make about ½ cup
½ cup chopped cilantro
Juice of 1 lime (about 2 tablespoons)
1 crushed garlic clove
½ teaspoon of sea or kosher salt
½ teaspoon ground pepper
Optional: 1 small avocado

Preparation

While many recipes call for removal of the tomatillo husk, when fire-roasting for this recipe, leave the husks on. Soak the tomatillos (husks on) and the pepper for at least 15 minutes in a bowl of water. Preheat the grill to an internal temperature with the lid closed to approximately 350° or greater. Place the tomatillos and pepper directly over the flame, but keep the flame to a medium or low height. Placing the tomatillos and pepper at the edge of the flame works, as well. Some charring is acceptable and enhances flavor.
Roast for 10 to 12 minutes, turning each after 5 to 6 minutes. The tomatillos are done when they are soft to the touch (use tongs as the fruit will be hot). Remove the tomatillos to a bowl, and place the pepper in a plastic bag to sweat. Allow the tomatillos to cool while the pepper rests in the plastic bag for about 10 minutes. Remove the pepper from the bag, slip the skin from the pepper, remove the seeds and skin, and rinse under water. Caution: Be careful not to touch areas of your face when working with peppers.
After the tomatillos are cool enough to handle, remove the husks, rinse under water if desired, and place in the jar of a blender (or the bowl of a food processor). Place the additional ingredients in the blender with the tomatillos and blend until smooth.
The salsa can be served warm, but after refrigeration for four of more hours, the flavors will become more complex. Makes about 1 to 1 ½ cups of salsa.

Chunky Salsa Version with Avocado

Reserve one tomatillo and place the rest in the blender. Finely chop the reserved tomatillo. Chop one avocado into ¼” pieces. After the salsa is blended, add the chopped tomatillo and avocado to the mixture.