Charred Tomatillo Salad

Once I decided to have tortillas as a side with the tilapia, the vegetable dish was destined to be hispanic-influenced.  What I came up with is basically a salad version of tomatillo salsa, but cooked on the grill.

You can simulate the charring effects of a grill under the broiler.  If you have a gas range, you can even spike them on a metal skewer and hold it directly over the flame.  I probably could have made this as tomatillo and onion brochettes with a cilantro-lime dressing drizzled over them.

If you want to spice up this recipe, throw a hot pepper or two on the grill with the tomatillos.  Maybe make it a red one for color contrast.  I kept mine mild, not even putting red pepper flakes in the dressing.  I didn't want it to clash with the mustard fish.

I used up the rest of the towel-dried cilantro on the dressing.  It did not get slimy, but it did wilt.  Next time, I'm going to try a different hack of putting the bunch in a glass of water in the fridge, like a bouquet of flowers.  Just a few weeks before I can grow my own.

*3 Tb lime juice (bottled is fine)
1 Tb olive oil
1/2 tsp kosher salt
1/4 tsp cumin
1/8 tsp black pepper
*1 C cilantro leaves
*1/2 yellow onion
*1-1/2 lbs tomatillos (about 6-8)

1.  Start heating up the grill, if using.  For broiler, line pan with foil.

2.  In food processor, whiz up lime juice, oil, salt, cumin, pepper, and cilantro.  It isn't a lot of dressing, because you don't need a lot.  Taste and adjust seasonings.  Chill until ready to use.

3.  Slice onion into rings 1/2" thick.  Peel dried husk off tomatillos and wash to remove sticky coating.

4.  Place tomatillos directly on grill if they're big enough.  Otherwise, use a grill pan, foil, or a mat.  Onion slices go on the pan.  Cook until bottoms are beginning to char, about five minutes.  Turn and cook to char other side.  You don't want to cook them too thoroughly, or they get mushy.  In an oven broiler, maybe 3 minutes per side, just to blacken.

5.  Allow veggies to cool until able to touch.  Chop into bite-sized pieces and toss with dressing.  Chill until ready to serve.  Having it immediately while still warm is fine, and was really yummy on the tortillas.

Difficulty rating  :)