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Tomatillos: The Other Tomato
Vibrant green with a thin, papery wrapping known as the husk, tomatillos have a slightly acidic and vegetal flavor compared to the more commonly available red type. Remove the husk and rinse the fruit before eating as there is a slight stickiness to the outer fruit. Unique to this varietal is the phytochemical Ixocarpalactone-A, which is both antibacterial and cancer preventive.
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1. Preheat grill to medium. In a large bowl, combine green onions, tomatillos, jalapeño, garlic, 1 tbsp oil and ¼ tsp each salt and pepper. Toss to coat. In a grill basket, grill vegetables for 5 to 6 minutes, turning halfway. Set aside to rest for 10 minutes. Peel garlic.
2. Make salsa verde: To a food processor, add grilled vegetables, cilantro, 1 tbsp oil and ¼ tsp each salt and pepper. Pulse to finely chop, scraping sides of bowl halfway. Transfer to a bowl and set aside.
3. Grill potatoes and asparagus: In a large bowl, toss fingerlings, sweet potatoes, asparagus, remaining 1 tbsp oil and ¼ tsp each salt and pepper. With grill still on medium heat, grill, covered, until marked and tender, turning halfway, about 6 minutes for asparagus and 12 minutes for potatoes. Transfer asparagus to a cutting board; add potatoes to a large mixing bowl.
4. Slice asparagus into 1-inch pieces. To bowl with potatoes, add salsa verde and grilled asparagus. Toss to coat.
- Serving Size ¼ of recipe
- Calories 215
- Carbohydrate Content 28 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 6 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 381 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 1 g