Best 2 Charred Tomatillo Salad Recipes

**Dive into a symphony of flavors with our charred tomatillo salad, a delectable dish that tantalizes your taste buds with every bite.**

This salad combines the smoky richness of charred tomatillos with the zesty tang of lime, the freshness of cilantro, and the subtle heat of jalapeños. The result is a vibrant and flavorful salad that is perfect as a light lunch, a refreshing side dish, or a tasty appetizer.

This article offers three enticing variations of the charred tomatillo salad, each with its own unique twist. The classic charred tomatillo salad recipe delivers the essential flavors of this dish, with roasted tomatillos, red onions, cilantro, and a tangy lime dressing.

For those who crave a bit of heat, the spicy charred tomatillo salad adds a kick with the inclusion of jalapeños and a zesty chili-lime dressing.

If you prefer a more substantial salad, the chicken and charred tomatillo salad incorporates tender pieces of chicken for a protein-packed meal.

No matter which variation you choose, you're in for a treat with this charred tomatillo salad. Its vibrant flavors and refreshing taste will leave you craving 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:

Select ripe tomatillos: Choose firm, plump tomatillos with vibrant green or red husks. Avoid any with blemishes or bruises.
Charring intensifies flavor: Roasting the tomatillos over high heat caramelizes their natural sugars and imparts a smoky, complex flavor.
Use a variety of herbs and spices: Cilantro, mint, and jalapeño add freshness and a touch of heat, while cumin and oregano provide warmth and depth of flavor.
Balance acidity with sweetness: The tangy tomatillos pair well with sweet elements like honey or agave syrup. A squeeze of lime juice adds a refreshing brightness.
Serve warm or cold: This salad can be enjoyed warm from the grill or chilled for a refreshing summer side dish.

Conclusion:

This Charred Tomatillo Salad offers a unique and flavorful twist on a classic summer staple. The smoky, caramelized tomatillos, combined with a vibrant blend of herbs, spices, and a touch of sweetness, create a tantalizing balance of flavors. Whether served warm or chilled, this salad is sure to impress your taste buds and become a favorite at your next backyard barbecue or potluck gathering.