Charred Tomatillo Dressing Recipes

CHARRED TOMATILLO DRESSING

Charred Tomatillo Dressing image

Charred tomatillo dressing is a sweet, creamy, and smokey addition to any southwestern salad. It will actually make you want to eat salad.

Provided by Lauren's Latest

Time 15m

Number Of Ingredients 9

Ingredients

2 tomatillos
1 ripe avocado
1 clove garlic
1 lime (juiced, 1 1/2-2 Tablespoons)
1 tablespoon honey
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
salt & pepper (to taste)
1/2 teaspoon cumin

Steps:

Place tomatillos directly over open flame of gas stove or broil until charred, 3-5 minutes, turning to char entire outside.
Cut into chunks and place into the bottom of a blender with remaining ingredients for dressing. Blend until smooth. Taste, adjust seasonings and serve over southwest salad.
For my salad, I used baby kale, butter lettuce, black beans, corn, cheese stick cut into slices, crushed tortilla chips and tomatoes.

Nutrition Facts : Calories 711 kcal, Carbohydrate 52 g, Protein 6 g, Fat 59 g, SaturatedFat 8 g, Sodium 27 mg, Fiber 17 g, Sugar 27 g, ServingSize 1 serving

CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING

Charred Corn Salad with Creamy Tomatillo Dressing image

Provided by Kelsey Nixon

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

3/4 cup coarsely chopped fresh cilantro
6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
2 cloves garlic, smashed, peeled and quartered
1 avocado, halved, pitted, peeled and diced
1/2 jalapeno, coarsely chopped with seeds
1/2 onion, coarsely chopped
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
6 ears fresh corn, shucked
2 tablespoons canola oil, to coat corn
Kosher salt and freshly cracked black pepper
Juice from 3 limes
1 ripe avocado, diced
1 Fresno chile pepper, seeded and finely diced
1/2 small red onion, finely diced
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
3/4 cup crumbled cotija cheese

Steps:

For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
Fold in the cilantro and crumbled cotija and season with salt.
Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

CHARRED TOMATILLO GUACAMOLE

Charred Tomatillo Guacamole image

Categories Condiment/Spread Vegetable Appetizer Broil Super Bowl Avocado Hot Pepper Summer Tomatillo Cilantro Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

Ingredients

6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large California avocados (1 lb total)

Steps:

Preheat broiler.
Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

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