Best 2 Charred Tomatillo Salad Recipes

Dive into the art of culinary creativity and discover the flavors of charred tomatillo salad, a dish that tantalizes taste buds and adds a burst of freshness to any meal. This vibrant salad showcases the smoky, roasted flavors of charred tomatillos, complemented by a symphony of fresh and tangy ingredients. Whether you're hosting a backyard barbecue, planning a healthy lunch, or simply seeking a unique side dish, this charred tomatillo salad will steal the show and leave you craving for more.

Here are our top 2 tried and tested recipes!

CHARRED TOMATILLO SALAD

Charred Tomatillo Salad image

Provided by Molly Yeh

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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.

CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING

Charred Corn Salad with Creamy Tomatillo Dressing image

Provided by Kelsey Nixon

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

3/4 cup coarsely chopped fresh cilantro
6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
2 cloves garlic, smashed, peeled and quartered
1 avocado, halved, pitted, peeled and diced
1/2 jalapeno, coarsely chopped with seeds
1/2 onion, coarsely chopped
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
6 ears fresh corn, shucked
2 tablespoons canola oil, to coat corn
Kosher salt and freshly cracked black pepper
Juice from 3 limes
1 ripe avocado, diced
1 Fresno chile pepper, seeded and finely diced
1/2 small red onion, finely diced
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
3/4 cup crumbled cotija cheese

Steps:

For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
Fold in the cilantro and crumbled cotija and season with salt.
Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

Tips for Making the Perfect Charred Tomatillo Salad

Choose ripe tomatillos. Look for tomatillos that are firm and have a deep green color. Avoid any tomatillos that are bruised or have blemishes.
Char the tomatillos properly. To get the best flavor, char the tomatillos until they are slightly blackened and blistered. You can do this on a grill, in a hot skillet, or under a broiler.
Let the tomatillos cool before handling. Once the tomatillos are charred, let them cool for a few minutes before handling them. This will help prevent them from breaking apart.
Use a variety of toppings. This salad is very versatile, so you can use a variety of toppings to create your own unique flavor combinations. Some popular options include grilled corn, black beans, avocado, cilantro, and queso fresco.
Dress the salad with a flavorful dressing. A simple vinaigrette or salsa dressing is a great way to add flavor to this salad. You can also use a store-bought dressing if you're short on time.

Conclusion

Charred tomatillo salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be customized to your own taste. With its smoky flavor and bright colors, this salad is sure to be a hit at your next party or potluck.

Note: This recipe is for a vegetarian salad. If you want to add meat, you can cook some grilled chicken or steak and add it to the salad.