Fire roasted tomatillo and corn sauce

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Fire Roasted Tomatillo and Corn Sauce ~ Everything that goes into this hot sauce is burned first over an open flame, so the rich smoky flavor is infused everywhere. Enjoy it with grilled meats, poultry, fish, and tacos, or just with a large bag of tortilla chips.

Can we all agree that salsa is the perfect meal? It's fresh and colorful, practically calorie-free and, God bless you, healthy. You can spread everything from eggs and hot dogs to roast pork and salmon and feel good about it.

I made it with mushrooms, melon, even strawberries. It's an endless source of inspiration for me, so I guess it's a good thing that I like to eat it. My sister and her family came to watch a game with us the other night and they love hot sauces, so I made them this smoked fire roasted Tomatillo and corn sauce. I cook the ingredients in the oven until their skins begin to blister and they begin to give up their juices. It gives salsa that special je ne sais quoi. For this recipe, I combined tomatillos with heirloom tomatoes, corn, and jalapeƱo for a slightly different flavor profile than you're used to. The spicy tomatillo is balanced by the toasted fire and the sweetness of the corn. We ate it with fries, but I watched the bowl like a hawk all night and dropped it just before it all went awayā€¦ Now I'm having leftovers from a grilled sausage.

Tomatillos are a firm, sour fruit from Mexicoā€¦ they look like little green tomatoes covered in a paper peel, and yes, they are related. They have an excellent citrus kick, and are very easy to use: once you peel off the peel, they are ready to use, raw or cooked. There is no need to peel or sow, and they are perfect for sauces, in fact, the classic Mexican green sauce is made with them. I chose to pair them with greenish heirloom tomatoes for a nice color scheme. You can also use yellow or red.

Fire roasting does two things, partially cook the vegetables to bring out their flavor and add a second layer of flavor to the charred skins. Of course, you can do this on an outdoor grill, or place all the ingredients on a lined baking sheet and roast until the shells blister and start releasing their juices. But don't forget that if you have a gas stove, you have your own open flame to charcoal anything. Just be careful and a long pair of tweezers. I started my vegetables on the flame of my stove and finished them under the grill.

I use this technique to soften other recipes where I want the taste of garlic, but I don't want it to dominate, like in my HUMMUS WITH FORTY NAILSor my simple SPAGHETTI WITH ROASTED GARLIC AND OIL.

Tips for making fire roasted tomatillo and corn sauce ~

  • I put a whole, small garlic head in this recipe, but as I roasted it first, the flavor was completely softened.
  • Make sure to prepare the garlic and put it in the oven right away, while you gather your ingredients for the sauce. Garlic will take longer to roast.
  • A silicone mat or silpat is useful for roasting vegetables, they do not stick and cleaning is much easier.

Fire roasted tomatillo and corn sauce

Course snack

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Mexican Kitchen

  • 1 lb tomatillos about 5 or 6 large
  • 2 ears of corn
  • 2 medium heirloom tomatoes
  • 2 jalapeƱo peppers
  • 1 small garlic bulb
  • 1 lime juice
  • 1 handful of fresh chopped coriander leaves, plus more to garnish
  • salt and fresh ground black pepper
  • Put the oven to roast

  • Cut off the top end of the garlic bulb and drizzle with olive oil. Wrap loosely with aluminum foil and put in the oven on a central rack.

  • Remove the paper shells from the tomatillos and rinse them. Cut the stems of the jalapeƱos. If you have a gas stove, briefly grill tomatillos, corn cobs, tomatoes, and jalapeƱos over the open flame, using a pair of tongs to hold them firmly against the flame. With precaution. When they have started to blister, place them on a lined baking sheet. If you don't have a gas stove, skip this step.

  • Put the whole and uncut vegetables under the grill until they start to blacken and release their juices. Look carefully, this will not take long, maybe 10 minutes.

  • Carefully transfer the vegetables and any juices to the bowl of a food processor. Check the garlic, when it is golden and soft, it is ready. Squeeze the garlic from the peel and place it in the processor.

  • Press the machine several times and then run it briefly. You want a uniform texture but not a complete mash.

  • Season with the lime juice, salt and pepper to taste. Add coriander, cover well, and refrigerate before serving. The sauce will benefit from a couple of hours in the fridge. Try again before serving to verify seasonings. I added more salt and pepper.

Don't forget to fix this fire roasted Tomatillo and corn sauce:

More tomatillo recipes to try ~

Roasted Fire Corn Sauce Tomatillo

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