This recipe makes a batch of salsa big enough for a crowd. Feel free to cut the recipe in half.
1 Grill the tomatillos: Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicated the tomatillos are cooked and changes from vibrant green to olive green.
2 Grill the corn: If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.)
Grill until the husks are completely charred and blackened all around. (See How to Grill Corn on the Cob.) The flavor from the charred corn husks will cook into the corn as it grills.
Remove from grill. Let cool. Strip off the burnt husks and silks from the corn cobs. Use a sharp knife to cut away the corn kernels from the cobs.
3 Pulse tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne in food processor: Place the tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne, cumin and oregano in a food processor. Pulse until puréed, with a few remaining chunks of tomatillos.
4 Stir in the corn and minced red onion. Adjust seasonings, add more salt to taste.
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