Grilled Tomatillo Salsa

20140825_173106Basket of Life Farm does a really cool thing with their CSA.  When you go to the farm to pick up your veggies, they have your prepacked box of goodies, plus you get to make some selections from the assortment of “members choice” veggies.  These are items that are may be at the beginning or end of their growing cycle, or perhaps this week there weren’t enough for every box.

One of my members choice options last week were tomatillos.  I had never cooked with tomatillos, but they looked amazing – such a bright green!

Hot peppers no longer go in the boxes, since not everyone is crazy about them like I am, but there’s usually a big box of jalapenos to take from as well.  With those choices, a tomatillo salsa seemed like the obvious next step.

Since I’d never made a salsa with tomatillos before, I decided just to wing it.  I’ve seen tv chefs roast tomatillos, so I thought – why not grill them?  Easy, quick, won’t heat up the house…yep.

Five tomatillos, two onions and a bunch of jalapenos.  I always have garlic and limes, so no worry there.  I did have to pick up some cilantro, since that’s about the only herb I didn’t grow this year.

I took the papery outer skin off the tomatillos and cut them in half. Same thing with the onions. For the jalapenos, I removed the stems and cut them in half, but I like the heat, so I left the seeds and stems.  I really could have added another jalapeno – when it was all done, it had a good flavor, but not much heat.  I added the garlic cloves and tossed it all with olive oil, salt and pepper.


Next, onto a hot grill.  I used a grill basket and put it on the grill first to preheat.


 I grilled the veggies (along with some chicken breasts) for about 25 minutes, until they got all brown and toasty.  These smelled amazing when they started getting all roasty!  I mean, grilled onions always smell good, but this was another level.



This was crazy easy for how tasty it was – next, off the grill, into a food processor with a big handful of cilantro and the juice of two limes.  Pulse until it’s as smooth or as chunky as you like.  I thought it smelled good when it was grilling, but as soon as I started the food processor, the roasted jalapeno and cilantro scents came out – so good!



Remove from food processor.  Eat and enjoy!  I highly recommend it with chicken, avocado and cheddar on soft tortillas – like this:



This salsa was good warm right out of the food processor, and equally as good cold the next day out of the fridge.  It made probably about 3 cups of salsa which seemed like quite a bit, but it didn’t last long!

Grilled Tomatillo Salsa

  • 5 tomatillos, hulled and halved
  • 2 medium/small onions halved, or one large onion quartered
  • 2 jalapenos, halved and stems removed (if you don’t want as much heat, you can remove the seeds and stems as well)
  • 4 cloves of garlic, peeled and left whole
  • 1/2 bunch (a large handful) of cilantro
  • 2 limes, juiced
  • Olive oil
  • Salt and pepper

Toss the tomatillos, onions, jalapenos and garlic in a coating of olive oil.  Add salt and pepper to taste.  Grill this veggie mix over a high heat for 20-25 minutes (I recommend using a grill basket, or at least covering the grates with foil). When they’re done, remove from the heat.

In a food processor, blend the grilled veggies with the lime juice and cilantro until it’s the desired texture.  If you want a thinner salsa, add more olive oil as you blend.  Taste it.  If it needs more salt or pepper, add them and blend again.  Remove from food processor and eat!

This post is shared at Fresh Foods Wednesday.