We’ve been enjoying a bit of an Indian Summer the past several days and although the calendar may read as Fall we are still wearing shorts and flip-flops around my neck of the woods, although a day of rain has quickly changed the weather from warm to appropriately chilly. The weeklong stretch of gorgeous weather made it hard to forget summer so today’s post features a grilled item, specifically, my recipe for Charred Tomatillo Salsa Verde.
If you’ve never had a tomatillo my Charred Tomatillo Salsa Verde is the perfect excuse to give them a try. Tomatillos are a green tomato-like vegetable that are wrapped in an inedible paper husk which surrounds the tomatillo. You will notice a sticky, sappy substance on the tomatillo when taking it out of its husk. This substance is easily washed away and does not affect the tomatillo or its taste in any way. Tomatillos are typically used in sauces and are a common ingredient in Mexican and Central American cooking. Tomatillos are also rather inexpensive. I picked up a bag of six tomatillos from my local produce market for $1. I have also used tomatillos before in my Green Grape Salsa (which is amazing and a must try!)
For my Charred Tomatillo Salsa Verde I began by peeling my tomatillos and placing them on a very hot grill to create the perfect char. I also threw on the last of the jalapenos from my quickly dying garden.
The tomatillos and jalapenos took about five to seven minutes to char. Once they were charred, I blended them with the rest of ingredients to create a sauce that could be described as a thick marinara sauce.
This sauce is a great refrigerator staple. The Charred Tomatillo Salsa Verde can easily transform any grilled meat or seafood into an exotic meal. This Charred Tomatillo Salsa Verde is also great on tacos, burritos, enchiladas, your favorite nachos or any other entrée that needs a punch of flavor. For our dinner, we topped some grilled steak with the Charred Tomatillo Salsa Verde and served it alongside some homemade refried beans, sliced avocado and warm flour tortillas.
- 6 tomatillos
- 2-3 jalapenos
- 1 medium raw onion
- 4 cloves of garlic
- 1/3 cup of chopped cilantro
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Char tomatillos and jalapenos on grill or in broiler. Add tomatillos, jalapenos, onion, garlic, cilantro and salt and pepper to blender and blend until smooth but not too thin. This sauce is best served when the consistency is on the thicker side.
- Yields about two cups. Store leftover salsa verde in the refrigerator.
This one’s a keeper, folks! So delicious and ready in minutes. Try some tonight or serve alongside some chips for the big game.