Sep 192016
 

Since I’ve been growing Tomatillos in the garden, I’ve been looking for new recipes to use them in. I found a couple interesting recipes on the web and adapted them to my own tastes and came up with this one. Grilling the Tomatillos, onions and peppers adds a delightful smokiness to the salsa, so you really need to make an effort to grill them. I made this recipe for our annual trip to the Vintage Illinois wine festival at Mattheissen state park and it disappeared quickly even with a lot of other food around, which let me know it was a hit. This is an interesting alternative to Guacamole, and a nice change when Tomatillos are in abundance.

Roasted Tomatillo Salsa with Avocados

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

  • Approximately 2 pounds Tomatillos, husked and washed
  • 2 large Jalapeno peppers, quartered lenngthwise, seeds and pith removed
  • Approximately 1/4 of a large red onion, large dice
  • 4 cloves of garlic
  • 3 or 4 ripe avocados
  • Juice of 1/2 lime
  • 2 Red peppers, I use hot hungarian
  • 1 bunch cilantro
  • Olive oil
  • Granulated garlic (to taste)
  • Pepper (to taste)
  • Salt (to taste)
  • Sugar (to taste if needed)

Instructions

  1. Halve and remove stem from the Tomatillos.
  2. Put the Tomatillos, onions and peppers in a bowl and sprinkle generously with salt, pepper, granulated garlic and olive oil, mix well to coat evenly.
  3. Grill this mixture on a very hot grill, in a grill pan until the vegetables start to brown a bit. If the grill isn't very hot the Tomatillos will turn to mush before they start to brown.*
  4. When the mixture has cooled a bit, puree it in a food processor along with the garlic and lime juice.
  5. Peel and seed the Avocados, and dice to about 1/2 inch cubes. Combine in a bowl with the Tomatillo puree. Add the chopped bunch of the cilantro to taste.
  6. Seed the red peppers and remove the pith, chop fine and add to the mixture.**
  7. Mix well, taste, and add salt as needed. You may want to add some sugar depending on the tartness of the Tomatillos.
  8. Serve with cornchips.

Notes

*You could probably roast the vegetables in a 450 degree oven, but the grilling really adds a lot of flavor, so grill them if you can.

**Usually the grilled Jalapenos don't add a lot of heat so I add hot peppers to get a bit of spice in the sauce. The red peppers also add some color and flavor to the salsa, so use sweet ones if you want the dip very mild.

http://karneyfamilyrecipes.com/2016/09/19/roasted-tomatillo-salsa-with-avocados/

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