Prep Time
15 Mins
Grill Time
18 Mins
Yield
Makes 8 servings

The tomatillo (tohm-ah-TEE-oh) is often known as a Mexican green tomato. Its distinguishing feature is a paper-like husk, which, if fresh, will be tight-fitting around the fruit.

How to Make It

Step 1

Remove husks from tomatillos; wash thoroughly, and thinly slice.

Step 2

Coat a cold cooking grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place tomatillos on cooking grate, and grill, covered with grill lid, 4 minutes on each side or until tender. Remove from grill; coarsely chop.

Step 3

Toss onion with 1 tsp. olive oil. Grill onion in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until slightly charred, stirring occasionally. Remove from grill, and coarsely chop.

Step 4

Cut okra in half lengthwise, and toss with remaining 1 tsp. oil. Grill okra in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until tender, stirring occasionally. Remove from grill.

Step 5

Stir together lime rind and next 6 ingredients in a large bowl; add tomatillos, onion, and okra, tossing to coat. Serve at room temperature.

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