If you can grow tomatoes, you can grow their smaller, green cousins, tomatillos. Sharp and citrus-tasting, tomatillos are most often used to make a fresh salsa usually served with chips or chicken, pork, and fish. Tomatillos have papery husks that enclose the small fruits; remove the husks before using.

Grill-Roasted Tomatillo Salsa


Vegetable oil, as needed
11/2 pounds fresh tomatillos
1/2 cup freshly chopped cilantro
1 jalapeño pepper, stemmed and seeded
1/3 cup fresh lime juice
Kosher or sea salt to taste


Prepare a medium-hot fire in your grill. Oil a perforated grill rack and place on the grill grates.
Remove the husks from the tomatillos and discard. Arrange the tomatillos on the perforated grill rack in a single layer. Cover and grill-roast, turning once until lightly browned, about 20 minutes. Let cool.
In a blender or food processor, place the cooled tomatillos, cilantro, jalapeño, and lime juice. Process until somewhat smooth. Add salt to taste. Will keep, covered, in the refrigerator for up to 3 days.

Makes about 2 cups.

*Recipe and image from THE GARDENER & THE GRILL by Karen Adler & Judith Fertig, Running Press, May 2012.*