Charred Tomatillo Jaew
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size onions, peeled and halved
- 8tomatillos, husks removed
- 4jalapeño peppers
- 4dried guajillo chiles
- 6cloves garlic, peeled
- 2stalks lemongrass, tender part only, peeled, halved and thinly sliced into half-moons
- 1tablespoon palm or light-brown sugar
- 6 to 8tablespoons fish sauce
- 6 to 8tablespoons lime juice
Nutritional analysis per serving (8 servings)
46 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 1240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set broiler to high or light an outdoor grill. Cook the onions, tomatillos and jalapeños under or over the heat until they are charred, then set aside. Meanwhile, toast the guajillo chiles on a lower rack of the oven or off to the side of the grill, turning occasionally, 5 to 8 minutes.
- Step 2
Crumble guajillos into the bowl of a food processor, and pulse a few times to create crumbs. Add the jalapeños, then the garlic, lemongrass and palm sugar, and pulse a few times to combine. Add the onions, then the tomatillos, and run the machine until you have a thick salsa.
- Step 3
Add fish sauce and lime juice a few tablespoons at a time, adjusting the taste as you go. Covered, the jaew will keep in the refrigerator for a few days.
Private Notes
Comments
The guajillos are the source of that deep brick-red color; had you used the 4 specified in the recipe your salsa would have looked like the photo. If you want to control the picante level, dispose of the seeds either before or after toasting the dried guajillos. But use all 4 specified in the recipe. Without the seeds a guajillo is very flavorful but quite mild. Also, you should be grilling the onions, tomatillos & jalapenos until charred (=black) to get the correct smokiness in the salsa.
I grow tomatillos. There is one variety that can get as large as an apple, and others that can be quite small. Why oh why can’t recipes call for a weight or volume instead?
This was very good but I don't understand how the picture above can look so red. Grilled onions are yellow. Grilled tomatillos are green. Maybe it's because I only used one toasted guajillo? The ones I toasted were very picante, even they're supposed to be only in the middle of the Scoville scale. So be careful and add them incrementally to taste.
Delicious. Blended everything in a blender and turned out awesome. Would make again and again.
Delicious. Made sure to freeze some tomatillos to be able to make again in the winter. As another reader mentioned it's unclear how large the tomatillos should be. I used 8 smaller ones and the ratio seemed fine. Had 1 ancho chili on hand and added 2 small spicy chilies. 3 tbsp pf lime and 2 tbsp fish sauce. Will taste again after it cools overnight to adjust.
I just discovered this and was so excited to try it… and it’s intensely delicious. I live in the country up in CT and no Guajillos anywhere, no lemongrass, I improvised. I used 2 ancho and 4 x 2” red peppers Med hot-and 3 jalapeños fresh. The taste and heat are perfect. I used 3x T fish sauce and same for lime, found lemongrass in a jar. Very happy with result, color, fragrance, and sure it will be better tomorrow-It’s tangy, sweet, heat, fragrant.
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