Grilled Tomatillo Salsa

Grilled Tomatillo Salsa | Serious Crust by Annie Fassler

Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler

In summers past I have felt disappointed in myself. I wake up to find that Labor Day has arrived and I haven’t made enough pies, snuck rhubarb into enough desserts, or eaten enough berries. I didn’t take advantage of the deep red tomatoes or experience that joy that washes over you when you cut into a melon to find that *yes it is perfect*. This summer has not been one of those summers. This summer I am oh so proud of myself. Maybe it’s finally having a garden that really got me in the summer produce spirit. Maybe it’s the fact that, now that we don’t have roommates, I have a whole fridge that I can pack full of these beauties. I have been stuffing our meals to the brim with whatever is seasonal and bright.

I’ve started hearing the rumblings. I’m sure you have too, or maybe you’ve been the one whispering about your excitement for sweaters, for long pants (which I’ll admit sounds appealing), for changing leaves. And while I am definitely ready for my apartment to not be 90° every afternoon (thank goodness for the air conditioner we got last week), I am not ready to let go of all this beautiful produce. So I’ll keep relishing it until you can’t smell the peaches the moment you walk into the produce section at the grocery store, until the tomatoes are no longer juicy just under their shiny skin. But while you have the tomatoes and the heat, I recommend breaking out your grill to make this grilled tomatillo salsa to snack on on those hot afternoons. The spice will make you sweat, but I hear that’s cooling anyway.

Grilled Tomatillo Salsa

Makes 3 cups

Ingredients

4 large tomatillos
1 anaheim pepper
2 plum tomatoes, diced
1/2 cup cilantro leaves
3/4 – 1 tsp kosher salt
1/2 red onion, sliced
juice of 1/2 lime
1/2 – 2 fresh cayenne pepper or other hot pepper, to taste depending on your preferred level of spice, sliced

Instructions

Heat your grill to a high heat (or a nonstick pan on med-high heat). Slice tomatillos in half widthwise (or hamburger style) and place on the grill cut side down. Also put the anaheim pepper on the grill. Rotate the pepper and the tomatillos after a few minutes, and grill until both sides are lightly charred and, for the tomatillos, the juices are starting to bubble.

In a food processor, combine tomatillos, anaheim pepper, and the rest of the ingredients. Pulse slowly to combine. Taste and adjust seasoning with more cayenne pepper, salt, or lime juice.

Enjoy with chips and a cold beer.

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One comment

  1. I hear ya. I already miss all the berries. Hood Strawberries, why you gotta only be around for 2 weeks?! This salsa looks awesome. Bravo on your garden this year!!

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