Fire Roasted Tomatillo & Corn Salsa - The View From Great Island

7/25/2019 Fire Roasted Tomatillo & Corn Salsa - The View From Great Island

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e Roasted Tomatillo & Corn Salsa - The View from Great Island

p://theviewfromgreatisland.com/fire-roasted-tomatillo-corn-salsa/[03-09-2015 10:11:19 a.m.]

Fire Roasted Tomatillo & Corn Salsa

february 1, 2014 || 14 comments

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Can we all just agree that salsa is the perfect food? Its fresh and colorful, practically calorie free, and,

god bless it, healthy. You can slather it all over everything from eggs and hot dogs to pork roast and

salmon and feel good about it. Ive made it with mushrooms, cantaloupe, even strawberries. Its an

endless source of inspiration for me, so I guess its a good thing I like to eat it. My sister and her familycame up to watch a game with us the other night and they love spicy salsas, so I made this smokey Fire

Roasted Tomatillo and Corn Salsa for them. I fire roast the ingredients just until their skins begin to

blister and they start to give up their juices. It lends the salsa that special je ne sais quoi. For this

recipe I combined tomatillos with heirloom tomatoes, corn, and jalapeno for a little bit different flavor

profile than you might be used to. The tangy tomatillo is balanced by the fire roasting, and the

sweetness of the corn. We ate it with chips, but I watched the bowl like a hawk all night and swooped it

away just before it was all goneIm having the leftovers on a grilled sausage right now.
http://cf.theviewfromgreatisland.com/wp-content/uploads/2014/01/DSC_0117-001.jpg


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Tomatillos are a firm, tart fruit from Mexico they look like small green tomatoes covered with a papery

husk, and yes, they are related. They have a great citrusy kick, and theyre very user friendly once

you peel off the husk they are ready to use, raw or cooked. No peeling or seeding is necessary, and

theyre perfect for salsas, in fact the classic Mexican salsa verde is made with them. I chose to pairthem with greenish heirloom tomatoes for a nice color match. You could use yellow, or red, as well.


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The fire roasting accomplishes two things, it partially cooks the veggies to bring out their flavor, and adds

a second layer of flavor with the charred skins. Of course you can do this on an outdoor grill, or you lay

all the ingredients out on a lined baking sheet and broiling them until the skins blister and they start to

release their juices. But dont forget that if you have a gas stove you have your own ready made open

flame for charring anything. Just use caution and a pair of long tongs. I started my veggies off over the

flame on my stove and finished them off under the broiler.

I put a whole, small, head of garlic in this recipe, but because I roasted it first, the flavor is completely

mellowed.


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Print

Yield: serves 6 as an appetizer with chips

Fire Roasted Tomatillo & Corn Salsa

WHAT YOU WILL NEED

1 lb tomatillos (about 5 or 6 large)

2 ears of corn

2 medium heirloom tomatoes2 jalapeno peppers

1 small bulb of garlic

juice of 1 lime

1 handful fresh cilantro leaves, chopped, plus more for garnish

salt and fresh cracked black pepper

INSTRUCTIONS

1. Set the oven to broil

2. Cut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a

middle rack.

3. Remove the papery husks from the tomatillos and give them a rinse. Cut the stems off the jalapenos. If you

have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using
http://cf.theviewfromgreatisland.com/wp-content/uploads/2014/02/021-001.jpg


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a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set

them on a lined baking sheet. If you don't have a gas stove, skip this step.

4. Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch

carefully, this will not take long, maybe 10 minutes.

5. Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is

browned and soft, it's ready. Squeeze the garlic out of the peel and drop into the processor.

6. Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.

7. Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before

serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check

the seasonings. I added more salt and pepper.

NOTES

Be sure to prep the garlic and pop it into the oven right away, while you gather your ingredients for the salsa. Thegarlic will take longer to roast. This salsa is a great one to serve along with grilled chicken.


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TAGGED WITH Fire Roasting Gluten Free Mexican Mexican Salsa Salsa Tomatillos Vegan Vegetarian
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14 responses tofre roasted tomatillo & corn salsa

Susi Bsays:September 2, 2014 at 6:28 am

We are growing tomatillos for the first time this summer. I googled roasted tomatillo corn

salsa, and I found this terrific recipe. We made it last night, and it was outstanding. Our

jalapenos are a little on the hot side this year so it was really spicy. We started out eating

it with chips and then ended up using it as a salsa on our grilled chicken. Needless to

say, I have bookmarked this site, liked it on Facebook and signed up for the emails.

Suesays:September 2, 2014 at 6:58 am

Im so glad to hear it, Susi! Every time I see a photo of that salsa I want to

Chile Verde with Chicken,

and Masa Harina Biscuits

Green Tabasco & a Green

Martini

Gazpacho Verde 8 Fresh Salsas for Cinco de

Mayo
http://feeds.feedburner.com/TheViewFromGreatIslandhttp://theviewfromgreatisland.us7.list-manage.com/subscribe?u=4c70b811799639c396ead6e24&id=4c13a2c430https://www.facebook.com/TheViewFromGreatIsland?ref=tn_tnmnhttp://www.pinterest.com/slmoran21/https://twitter.com/sharehttp://theviewfromgreatisland.com/2012/07/chile-verde-with-chicken-and-masa-harina-biscuits.htmlhttp://theviewfromgreatisland.com/2012/07/chile-verde-with-chicken-and-masa-harina-biscuits.htmlhttp://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.htmlhttp://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.htmlhttp://theviewfromgreatisland.com/2012/05/gazpacho-verde.htmlhttp://theviewfromgreatisland.com/2013/05/8-fresh-salsas-for-cinco-de-mayo.htmlhttp://theviewfromgreatisland.com/2013/05/8-fresh-salsas-for-cinco-de-mayo.htmlhttp://theviewfromgreatisland.com/2013/05/8-fresh-salsas-for-cinco-de-mayo.htmlhttp://theviewfromgreatisland.com/2013/05/8-fresh-salsas-for-cinco-de-mayo.htmlhttp://theviewfromgreatisland.com/2013/05/8-fresh-salsas-for-cinco-de-mayo.htmlhttp://theviewfromgreatisland.com/2012/05/gazpacho-verde.htmlhttp://theviewfromgreatisland.com/2012/05/gazpacho-verde.htmlhttp://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.htmlhttp://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.htmlhttp://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.htmlhttp://theviewfromgreatisland.com/2012/07/chile-verde-with-chicken-and-masa-harina-biscuits.htmlhttp://theviewfromgreatisland.com/2012/07/chile-verde-with-chicken-and-masa-harina-biscuits.htmlhttp://theviewfromgreatisland.com/2012/07/chile-verde-with-chicken-and-masa-harina-biscuits.htmlhttp://pinterest.com/pin/create/button/?url=http://theviewfromgreatisland.com/fire-roasted-tomatillo-corn-salsa/&media=http%3A%2F%2Ftheviewfromgreatisland.com%2Fwp-content%2Fuploads%2F2014%2F01%2FDSC_0122-001.jpg&description=Can+we+all+just+agree+that+salsa+is+the+perfecthttps://twitter.com/sharehttp://www.pinterest.com/slmoran21/https://www.facebook.com/TheViewFromGreatIsland?ref=tn_tnmnhttp://theviewfromgreatisland.us7.list-manage.com/subscribe?u=4c70b811799639c396ead6e24&id=4c13a2c430http://feeds.feedburner.com/TheViewFromGreatIslandhttp://feedburner.google.com/fb/a/mailverify?uri=TheViewFromGreatIsland


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make it again. I think its a fabulous idea to use it on grilled chicken.

Welcome to TVFGI!

20 Latin-style dishes for your next BBQ | AEB VenturesAEB Venturessays:June 24, 2014 at 6:42 am

[] blend of tomatoes and corn screams of summer, so this fire-roasted tomatillo and

corn salsa is a killer []

7 salsa recipes for National Tortilla Chip Day - Cool Mom Pickssays:

February 24, 2014 at 3:01 am

[] Fire Roasted Tomatillo and Corn Salsa from The View from Great Island takes a bit

of work, I admit. But if you put in the time to roast []

gracesays:

February 3, 2014 at 2:01 pm

i bought tomatillos for the first time for our superbowl party and will definitely be buying

them again. while my avocado-tomatillo salsa was good, this looks even better!

rosita vargassays:

February 3, 2014 at 11:21 am

Una comida perfecta me gustan sus condimentos y su salsa.gracias por su

comentario,hugs,hugs.

annie @ chase that i lovesays:February 3, 2014 at 6:26 am

There are some salsas where I dont even want to bother with a vehicle such as chips

or tacos. This looks like one of those salsas. Just give me a spoon, folks.
http://aebventures.net/?p=5899http://coolmompicks.com/blog/2014/02/24/creative-salsa-recipes-national-tortilla-chip-day/http://asoutherngrace.blogspot.com/http://amipintacocino.blogspot.com/http://chasethatilove.com/http://chasethatilove.com/http://amipintacocino.blogspot.com/http://asoutherngrace.blogspot.com/http://coolmompicks.com/blog/2014/02/24/creative-salsa-recipes-national-tortilla-chip-day/http://aebventures.net/?p=5899


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CakePantssays:February 2, 2014 at 5:21 pm

My dad used to cook with tomatillos all the time (he too loved to put them in chili), but Ivenever used them myself. Ill have to try this recipe and then share it with him! Thanks :)

sippitysupsays:February 2, 2014 at 9:39 am

I like salsa way better than football. Which is practically blasphemy (today of all days).GREG

Rosasays:February 2, 2014 at 9:17 am

A fabulous salsa! So flavorful and addictive.

Cheers,

Rosa

cherisays:February 1, 2014 at 2:37 pm

ive never cooked with tomatillos before, this looks absolutely delicious!

Suesays:February 1, 2014 at 3:42 pm

I like to use them in chilis, too, Cheri!
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Laura (Tutti Dolci)says:February 1, 2014 at 1:24 pm

Salsa is the perfect food, I could eat the whole bowl!

Chris @ The Caf Sucr Farinesays:February 1, 2014 at 9:33 am

This looks like a real winner Sue. I could probably eat the whole bowl. What a great idea

to char the corn on your gas stovetop, love it!

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