Charred Tomatillo Salad Recipes

CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING

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 SALSA

Steps:

• Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
• Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.

CHARRED TOMATILLO JAEW

Steps:

• Set broiler to high or light an outdoor grill. Cook the onions, tomatillos and jalapeños under or over the heat until they are charred, then set aside. Meanwhile, toast the guajillo chiles on a lower rack of the oven or off to the side of the grill, turning occasionally, 5 to 8 minutes.
• Crumble guajillos into the bowl of a food processor, and pulse a few times to create crumbs. Add the jalapeños, then the garlic, lemongrass and palm sugar, and pulse a few times to combine. Add the onions, then the tomatillos, and run the machine until you have a thick salsa.
• Add fish sauce and lime juice a few tablespoons at a time, adjusting the taste as you go. Covered, the jaew will keep in the refrigerator for a few days.

FRESH TOMATO & TOMATILLO SALAD

Steps:

• Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
• Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
• Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.

CHARRED TOMATILLO DRESSING

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.

MEXICAN CHARRED TOMATILLO SALSA

Steps:

• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
• Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

CHARRED TOMATILLO SALSA

Steps:

• Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.
• Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.
• Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.

CHARRED ROMAINE WITH TOMATILLO DRESSING

Steps:

• Tomatillo Dressing:
• Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6-8 minutes; let cool. Drain, reserving cooking liquid.
• Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined.
• Add lime juice; season with salt and pepper.
• Salad and Assembly:
• Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.
• Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
• Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.