​8 medium-large tomatillos
¼ cup canola oil, divided
8 green onions, trimmed
1 jalapeño pepper, stem removed
1 cup chopped fresh cilantro
¼ cup fresh lime juice
3 cloves garlic
1 tsp liquid honey
1 tsp salt
Tortilla chips*


Preheat natural gas barbecue on high heat for 10 – 15 minutes.

Remove husk from tomatillos and cut in half. Combine tomatillos and 1 tbsp oil in a medium bowl. Toss to coat.

Place green onions, jalapeño and tomatillos, cut side down, on barbecue grid. Grill over medium-high heat until green onions are warmed and grill-marked on all sides, about 2 – 3 minutes, and until jalapeño and tomatillos are warmed and grill-marked on all sides, about 10 – 12 minutes. Remove from heat and set aside.
Combine cilantro, lime juice, remaining 3 tbsp oil, garlic, honey and salt in a blender. Purée until smooth. Add warm onions, jalapeño and tomatillos to blender. Purée until smooth. Serve with tortilla chips. Makes about 2 cups.
Nutritional analysis per 2 tbsp serving:
42 calories, 3.6 g fat, 0.4 g protein, 2.5 g carbohydrate, 0.6 g fibre, 149 mg sodium
*Ingredient not included in nutritional analysis.

Cook's Note: Often called “Mexican green tomatoes”, tomatillos are actually from a different plant and are not tomatoes at all! You can identify tomatillos by their papery, thin husk and they can turn yellow as they ripen. They are often used in sauces and salsa and can most often be found in Latin American grocery stores year-round.

Last updated on November 14, 2018