Tomatillos are usually peeled and boiled until soft before making into a salsa or other sauce. However, we discovered that if you keep their paper shells on, you can successfully barbecue them and give them that wonderful smokey roasted flavor.
1 pound tomatillos (in their paper shells)
1 clove garlic
1/2 jalepeno pepper (deseeded if you want less heat)
1/4 tsp. salt
handful fresh cilanto
- Prepare a BBQ grill. When the coals are ready, place the tomatillos in their paper shells away from direct heat. Rotate them around so all sides are evenly cooked. The oustide paper shells will blacken in spots. They are done when the tomatillos are soft and have turned from bright green to a duller green.
- Remove paper shells. Rinse or scrape off any blackened spots. Place in a blender with the remaining ingredients and blend well.
- Tomatillos thicken to a gel-like consistency when refrigerated. Heat to soften before using.
- Use roasted tomatillo sauce for enchiladas, as a topping for chicken, or serve with chips.