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Grilled Tomatillo Salad

By Becca Camacho

8 tomatillos, husks removed and rinsed
1 garlic clove, minced
1 tbs lemon juice
2 tbs chopped oregano and basil
2 tbs olive oil

Slice your tomatillos into thick rounds and generously season with salt and pepper.  Grill on a medium high grill until lightly charred about 2 minutes per side.
Meanwhile, combine the garlic clove, lemon juice and herbs.  Slowly whisk in the olive oil to create a simple vinaigrette.  Serve on top of the tomatillos for a refreshing salad.

****You may also try this recipe by substituting the lemon juice for lime and the herbs for cilantro.  Add in some crumbled cotija cheese and you have a fantastic accompaniment to fish tacos!