Fire-Roasted Tomatillo Salsa with Grilled Tortilla Wedges

Name: Fire-Roasted Tomatillo Salsa with Grilled Tortilla Wedges
Total time: PT-496087H23M13S
Ingredients: 1 pound tomatillos; 3 scallions, trimmed; 1 jalapeno chile, seeded and minced; 2 cloves garlic, minced or to taste; 3 tablespoons fresh lime juice, or to taste; Salt and pepper; 8 small corn or flour tortillas; Olive oil, for brushing

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Makes about 2 cups 1x

Time 25 to 30 minutes

Scale

Ingredients

1 pound tomatillos
3 scallions, trimmed
1 jalapeno chile, seeded and minced
2 cloves garlic, minced or to taste
3 tablespoons fresh lime juice, or to taste
Salt and pepper
8 small corn or flour tortillas
Olive oil, for brushing

Instructions

1. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.

2. Remove the husks from the tomatillos, then rinse off the tacky residue and pat dry.

3. Put the tomatillos and scallions on the grill directly over the fire. Close the lid and cook until they soften and blacken in spots, turning them to cook evenly, 5 to 10 minutes total. Transfer to a food processor or blender and add the jalapeno, garlic, cilantro, lime juice, and salt and pepper; pulse a few times until the mixture comes together but isn’t completely smooth. Taste and adjust the seasoning, adding more garlic or lime if you like.

4. Brush the tortillas on both sides with oil. Put them on the grill directly over the fire, close the lid, and toast, turning once, until they are warm and grill marks develop, 1 to 2 minutes per side. Cut into wedges and serve with the salsa.

– Recipe from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food