Charred Tomatillo Salad

Summer is almost here but this Charred Tomatillo Salad is ready to be served at the next family picnic.

I’m not sure if it’s known, but tomatillos are amazing. They may be small, but they hold so much flavor for such a simple ingredient. They are commonly known for being used in salsa, but what if I told you they could be the star ingredient in a salad? And I’m not talking about turning them into a dressing. I mean leaving them as the beautiful fruit they are and pairing them with other natural flavors to showcase how stunning they can truly be.

I introduce the Charred Tomatillo Salad. If you aren’t familiar with tomatillos, let me tell you more about them. It won’t take long, I promise.

What are Tomatillos?

Tomatillos are known as the Mexican husk-tomato that is part of the nightshade family. They may look like small, green tomatoes, but they aren’t the same. Although you can eat them raw like a tomato if chosen to, tomatillos are tangier and slightly tarty, but when ripen, they become sweeter. They hold a great source of Vitamin C and Vitamin A, and can appear bright green or a green-purple color.

How to prepare Tomatillos?

Tomatillos are hidden with paper-like husks, all nuzzled inside and ready to be used. When choosing a tomatillo to cook with, they need to be firm, smooth fruits without any blemishes. Fully ripe tomatillos with be on the bigger side, to the point of splitting the husk open It’s okay if the husk isn’t perfectly intact, since it will be removed anyways. But warning, when discarding the husk, the little green fruits will have a tacky, slightly sticky surface. Don’t be afraid. Before being harvested, the film over the skin was the tomatillos way of protecting itself from insects eating them. To take care of that, simply rinse it off with lukewarm water. It will come out without hassle.

When prepping the tomatillos for the salad, it does require broiling them in the oven. I know, not ideal, but it takes less than 10 minutes. It can also be done on the stove or the grill if preferred. They don’t need to be charred, just barely browned enough to soften them a bit. Just as shown as below.

Ingredients You Will Need (Including Substitutes):

• Unseasoned rice wine vinegar- This brings acidity to the dish, along with creating the pickling process. White wine vinegar can also be used as a substitute.
• Lime Juice- Lime juice brings a delicate brightness to the dressing, along with giving a nice, zesty flavor.
• Olive oil- This helps coat the salad, along with adding richness. Canola and Vegetable oil are also great substitutes.
• Garlic- To enhance the flavor of the vinaigrette.
• Jalapeno- To give a little heat. Bell pepper, banana peppers, or any other chilies can be used as a substitute.
• Shallot- Red onions can be used as a substitute.
• Tomatillos- The star of the show that will balance the heat and bring a stunning freshness.
• Roma Tomato- Heirloom tomato can also be used.
• Avocado- To give additional freshness.
• Marinated Peppadew peppers- To give that subtle sweetness to help balance out the heat with the tomatillos. Also known as pepper drops and piquante peppers. Marinated bell peppers or red cherry peppers can also be used.
• Cilantro- Parsley can be used as a substitute.
• Queso Fresco- To give a nice salt, creaminess. Oaxaca can be used as a substitute.