Grilled Tomatillo and Corn Salsa
Ingredients
- 3 pounds tomatillos
- 2 cups cooked corn
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 1 pepper jalapeño
- 3 to 4 tablespoons lime juice
- 2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/8 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 cup red onion
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Instructions
- Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicated the tomatillos are cooked and changes from vibrant green to olive green.
- If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.),Grill until the husks are completely charred and blackened all around. (See How to Grill Corn on the Cob.) The flavor from the charred corn husks will cook into the corn as it grills.,Remove from grill. Let cool. Strip off the burnt husks and silks from the corn cobs. Use a sharp knife to cut away the corn kernels from the cobs.
- Place the tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne, cumin and oregano in a food processor. Pulse until puréed, with a few remaining chunks of tomatillos.
- Adjust seasonings, add more salt to taste.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original