Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.

Jim Romanoff
Source: EatingWell Magazine, Summer 2004
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Ingredients

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Directions

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  • Preheat grill.

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  • Grill tomatillos, onion slices and jalapenos, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.

  • Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.

Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Ingredient Note: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin. Look for them near the tomatoes in markets.

Nutrition Facts

55 calories; protein 1.4g 3% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 7.8g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 207IU 4% DV; vitamin c 24mg 40% DV; folate 13.6mcg 3% DV; calcium 15.3mg 2% DV; iron 0.8mg 4% DV; magnesium 26mg 9% DV; potassium 354.3mg 10% DV; sodium 75.4mg 3% DV; thiamin 0.1mg 6% DV; added sugar 2g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/09/2013
Raw tomatillos? I think it is asking for gastric problems if one eats tomatillos without cooking them. Although not tomatoes tomatillos are from the tomato familly. Too many green tomatoes cause the same problem. Plus I can think of much better things to put on my steaks and fish. And why use vinegar and lime juice? This makes no sense. Cons: Too much sugar Read More
Rating: 4 stars
10/30/2011
Nice recipe. I usually roast them in a hot dry pan. But raw? I don't agree. They need to at least be boiled before they are edible IMHO. Here in NE PA it appears to be a good year for tomatillos. Last year I got them in September. This year I'll be picking the first this weekend. Read More