Of course, the best way to eat it is to simply dip your tortilla chips in it and munch away. But I put a bit on a grilled cheese sandwich and it was out of this world. You could spread a little on some grilled fish or chicken as a condiment. The choice is yours!
Grilled Tomatillo Salsa (Salsa Verde) from Mexico: One Plate at a Time by Rick Bayless
Makes about 1 cup
You can make this salsa either raw or roasted (I love the roasted). At Blooming Glen Farm, I "roasted" the veggies on the grill. You can remove the seeds from the chiles if you want a less-spicy salsa (but why would you?).
5-6 medium tomatillos, husked and rinsed
2 serranos or 1 jalapeno chile, stemmed
5-6 sprigs fresh cilantro (thick stems removed), roughly chopped
1/4 cup white onion, finely chopped
1/4 cup water
- RAW VERSION: Roughly chop the tomatillos and chiles. In a blender or food processor, combine tomatillos, chiles, cilantro and water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 tsp.
- ROASTED VERSION: Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 min. Flip them over and roast the other side--4-5 min more until splotchy-black and blistered. The chiles should be soft and cooked through. Cool, then transfer everything to a blender, including the juices on the baking sheet. Add the cilantro and water, blend to a coarse puree and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 tsp.