Roasted Tomatillo, Sweet Corn and Avocado Salsa


-Preheat your oven to 375 degrees.

-Remove the husks from 1 pound of tomatillos and then wash them (leave them whole).

-Take the skin off of 3 cloves of garlic, leaving them whole.

-Cut 2 jalapeno peppers in half the long way.

-In a glass baking dish toss all of the above together with 1-2 TBS olive oil.

-Shuck 2 ears of corn and remove the kernels.

-In another smaller baking dish, toss the corn with 1 TBS olive oil and then spread out the corn.

-Roast both pans for about 1 hour (the corn may need to come out of the oven sooner).

-Transfer the tomatillos/garlic/peppers to a food processor and add 1 tsp sea salt.

-Puree until almost smooth and transfer to a bowl.

-Let cool for ½ hour.

-Chop up 1-2 avocados.

-Stir the chopped avocados and the roasted corn into the salsa.

-Serve at room temperature.



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Guerrero-Style Tomatillo Salsa

-Take the skins off of 1 pound of tomatillos

-Put the whole tomatillos in a saucepan and cover with water.

-Then add the following:

Half an onion (roughly chopped)

1-3 whole cloves of garlic

1-2 jalapenos (optional)

-Boil until tender, about 7-10 minutes.

-Drain out all but 1 scant cup of water and then put the tomatillos etc. in a blender.

-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.

-Finely chop ½ an onion and another ½ bunch of cilantro and stir in.

-Taste for salt.

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.

Grilled Chicken with Tomatillo Tomato Salsa

-Heat grill to medium; lightly oil grates.

-In a shallow dish, stir together 2 TBS lime juice and 2 minced garlic cloves.

-Season with salt and pepper.

-Add 4 chicken breast halves and coat. Let sit 15 minutes.

-In the bowl of a food processor, pulse 1-2 jalapenos until finely chopped.

-Peel, rinse and chop 1 pound tomatillos and chop them into fourths.

-Add tomatillos and pulse once or twice. Pour the tomatillos into a bowl.

-Fold in the following:

½ pint halved Sungold cherry tomatoes

½ bunch finely chopped cilantro

3 TBS freshly squeezed lime juice

-Season with salt and pepper.

-Grill chicken, covered, until opaque throughout, about 10 minutes per side.

-Transfer to a plate and tent with aluminum foil; let rest 5 minutes.

-Serve chicken with salsa.