Grill-Roasted Tomatillo Salsa
Food and Drink

Excerpted from The Gardener & the Grill by Karen Adler & Judith Fertig, Running Press, May 2011

Grill-Roasted Tomatillo Salsa

"Sharp and citrus-tasting, tomatillos are most often used to make a fresh salsa, usually served with chips or chicken, pork and fish. Tomatillos have papery husks that enclose the small fruits; remove the husks before using."

Karen Adler & Julith Fertig
Makes about 2 cups


Vegetable oil, as needed

1 ½ pounds fresh tomatillos

½ cup freshly chopped cilantro

1 jalapeño pepper, stemmed and seeded

1/3 cup fresh lime juice

Kosher or sea salt to taste

Prepare a medium-hot fire in your grill. Oil a perforated grill rack and place on the grill grates.

Remove the husks from the tomatillos and discard. Arrange the tomatillos on the perforated grill rack in a single layer. Cover and grill-roast, turning once until lightly browned, about 20 minutes. Let cool.

In a blender or food processor, place the cooled tomatillos, cilantro, jalapeño and lime juice. Process until somewhat smooth. Add salt to taste. Will keep, covered, in the refrigerator for up to 3 days.