Fire Roasted Tomatillo & Corn Salsa

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Fire Roasted Tomatillo & Corn Salsa
february 1, 2014 || 14 comments
http://theviewfromgreatisland.com/fire-roasted-tomatillo-corn-salsa/[03-09-2015 10:11:19 a.m.]
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 family
came 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.
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 pair
them with greenish heirloom tomatoes for a nice color match. You could use yellow, or red, as well.
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.
Print
Fire Roasted Tomatillo & Corn Salsa

Yield: serves 6 as an appetizer with chips
WHAT YOU WILL NEED
1 lb tomatillos (about 5 or 6 large)

2 ears of corn
2 medium heirloom tomatoes
2 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
4.
5.
6.
7.
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.
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.
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.
Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.
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. The
garlic will take longer to roast. This salsa is a great one to serve along with grilled chicken.
TAGGED WITH
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14 responses to fre roasted tomatillo & corn salsa

Susi B says:
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.
Reply
Sue says:
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
make it again. I think its a fabulous idea to use it on grilled chicken.

Welcome to TVFGI!
Reply
20 Latin-style dishes for your next BBQ | AEB VenturesAEB Ventures says:
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 []
Reply
7 salsa recipes for National Tortilla Chip Day - Cool Mom Picks says:
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 []
Reply
grace says:
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!
Reply
rosita vargas says:
Una comida perfecta me gustan sus condimentos y su salsa.gracias por su

comentario,hugs,hugs.
Reply
annie @ chase that i love says:
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.
Reply
CakePants says:
My dad used to cook with tomatillos all the time (he too loved to put them in chili), but Ive
never used them myself. Ill have to try this recipe and then share it with him! Thanks :)
Reply
sippitysup says:
I like salsa way better than football. Which is practically blasphemy (today of all days).
GREG
Reply
Rosa says:
A fabulous salsa! So flavorful and addictive.
Cheers,
Rosa
Reply
cheri says:
ive never cooked with tomatillos before, this looks absolutely delicious!
Reply
Sue says:
I like to use them in chilis, too, Cheri!
Reply
Laura (Tutti Dolci) says:
Salsa is the perfect food, I could eat the whole bowl!

Reply
Chris @ The Caf Sucr Farine says:
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!
Reply
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by! Youll find a
little bit of
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TVFGI because I
think variety is key
to good eating. From
shopping and prep to
that first bite, Ill
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Fire Roasted Tomatillo & Corn Salsa - The View from Great Island

How to Make Almond Milk

Minimal Monday: Blood Orange Vinegar

february 1, 2014 || 14 comments

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

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

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

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

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