Grill-Roasted Tomatillo Salsa

Grill-Roasted Tomatillo Salsa Recipe

By mk Published: August 11, 2012

• Yield: About 2 cups

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

Ingredients

• As needed Vegetable oil
• 1 1/2 pounds fresh tomatillos
• 1/2 cup freshly chopped cilantro
• 1 jalapeno pepper stemmed and seeded
• 1/3 cup fresh lime juice
• Kosher or sea salt to taste

Instructions

1. Prepare a medium-hot fire in your grill.
   
2. Oil a perforated grill rack and place on the grill grates.
   
3. Remove the husks from the tomatillos and discard.
   
4. 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.
   
5. In a blender or food processor, place the cooled tomatillos, cilantro, jalapeño and lime juice. Process until somewhat smooth. Add salt to taste.
   
6. Will keep, covered, in the refrigerator for up to 3 days.
   

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