Best Charred Tomatillo Jaew Recipes

Mexican Charred Tomatillo Salsa image

Provided by Sony

Time 26m

Yield 8

Number Of Ingredients 4

2 pounds fresh tomatillos, husks removed
10 dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste

Steps:

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g

Charred Tomatillo Guacamole image

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large California avocados (1 lb total)

Steps:

Preheat broiler.
Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

Charred Tomatillo Salad image

Provided by Molly Yeh

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons fresh squeezed lime juice (from about 2 limes)
2 tablespoons olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper
6 mini sweet peppers, mixed colors
1 small white onion
1 1/2 pounds medium tomatillos, husks removed
1 ripe avocado, 3/4-inch dice
1/2 bunch fresh cilantro leaves, roughly chopped
1/4 cup queso fresco, crumbled
1/4 cup toasted pepitas

Steps:

Preheat the broiler to high and adjust an oven rack to the top level.
Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
Dice the peppers and onion into bite-size pieces (about 1/2 inch).
Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.