Fire Roasted Tomatillo & Corn Salsa
The View From the Great Island
Fire Roasted Tomatillo & Corn Salsa ~ everything in this zesty salsa is charred over an open flame first, so the rich, smokey flavor is infused throughout.
serves 6 as an appetizer with chips
- 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
- Set the oven to broil
- 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.
- 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 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.