Fresh Tomatillo Salsa
by Caren McSherry
A classic freshly grilled salsa using tomatillos gives this salsa a true roasted south of the border taste. If you cannot find tomatillos use Roma tomatoes.
Ingredients:
- 1 small red onion, peeled
- 10 skewers
- 1 small jalapeño pepper
- 1 large red pepper
- 6 tomatillos
- ½ cup fresh cilantro, coarsely chopped
- 2 limes
- 1/3 cup grapeseed oil
- 1 teaspoon Kosher salt or more to taste
- ½ teaspoon sweet smoked paprika
- 2 garlic cloves, minced
- ½ cup toasted pumpkin seeds
Method:
1. Place a grill mat on your BBQ to prevent the vegetables from falling through the grates. Cut the onion in full slices about ¼-inch thick and insert 2 skewers on either side of the onion slice. This holds the rings together while allowing the onion to be charred on all sides.
2. Cut the pepper and remove the seeds. Cut the tomatillos in half along with the limes.
3. Brush all the vegetables lightly with the grapeseed oil and plate on the medium hot barbecue. If you do not have a barbecue, use a large cast iron fry pan.
4. Char the vegetables on all sides, remove, and let cool. Be sure to not overcook the tomatillos, as they will become mushy. Give the tomatillos about 1 minute each.
5. Once the grilled vegetables cooled, cut everything into a 1/4-inch dice. Squeeze the limes into a small bowl, add the smoked paprika salt and the garlic. By grilling the limes you do 2 things: sweeten the juice and allow for easier extraction.
6. Mix up and pour this all over the cut vegetables. Give it a gently toss, taste for seasoning, and add the chopped cilantro and toasted pumpkin seeds.
Makes 3 cups of salsa.
2. Cut the pepper and remove the seeds. Cut the tomatillos in half along with the limes.
3. Brush all the vegetables lightly with the grapeseed oil and plate on the medium hot barbecue. If you do not have a barbecue, use a large cast iron fry pan.
4. Char the vegetables on all sides, remove, and let cool. Be sure to not overcook the tomatillos, as they will become mushy. Give the tomatillos about 1 minute each.
5. Once the grilled vegetables cooled, cut everything into a 1/4-inch dice. Squeeze the limes into a small bowl, add the smoked paprika salt and the garlic. By grilling the limes you do 2 things: sweeten the juice and allow for easier extraction.
6. Mix up and pour this all over the cut vegetables. Give it a gently toss, taste for seasoning, and add the chopped cilantro and toasted pumpkin seeds.
Makes 3 cups of salsa.
Copyright (c) Caren McSherry 06/ 2021
