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Grilled Tomatillo Salsa

:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.4 (5 votes)

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.


READER'S COMMENT:
"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...
Grilled Tomatillo Salsa Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound tomatillos, husked and rinsed (see Ingredient note)
  • 1 small red onion, cut into 1/2-inch-thick slices
  • 2 jalapeno peppers
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar, or cider vinegar
  • 2 teaspoons dark brown sugar
  • 1/8 teaspoon salt, or to taste

Try this recipe with:

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Preparation

  1. Preheat grill.
  2. 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.
  3. 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 & Notes

  • 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

Per serving: 55 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 3 g fiber; 76 mg sodium; 357 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value).

Carbohydrate Servings: 1

Exchanges: 2 vegetable


More From EatingWell

Recipe Categories

Type of Dish
Appetizer
Sauce/Condiment, savory
Snack
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Servings
4
Preparation/ Technique
Grill/BBQ
Meal/Course
Appetizers
Lunch
Dinner

Snack
Season
Summer
Fall
Style/Theme
Make ahead instructions
Vegan
Vegetarian
Publication
The EatingWell Diabetes Cookbook (2005)
Summer 2004
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