Charred Tomatillo Jaew

By Sam Sifton

Charred Tomatillo Jaew
Peden & Munk for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Lauren Smith Ford.
Total Time
20 minutes
Rating
4(65)
Notes
Read community notes

This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy. ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us. So we add it to taste, a tablespoon or so at a time. If you don’t have access to a grill, you can use your broiler or even a stovetop flame to char the tomatillos and jalapeños. It is excellent as an accompaniment to barbecued or grilled meats and folds into a taco nicely.

Featured in: Feast in the Heart of Texas

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Ingredients

Yield:Serves 6-8
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
65 user ratings
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Cooking Notes

Randy

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.

Marli

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?

Pete

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.

Adam Samson

Terrific salsa. I char up some garden tomatoes on the grill (or cast iron) and throw those in the food processor as well. Also tried it with Arbol chills, which boosted the heat a bit. I was wary the fish sauce would overpower everything else, but it adds a very nice savouriness (just be sure to add is slowly).

Veronica V

Wow, this is a knock out! It sure ain't shy, so it may not be to everyone's taste, but I loved it. I used 3 guajillos (not 4 as directed) and the spice level was just about at my limit. It definitely was nowhere near as red as in the picture (more of a muddy brown). I'm trying to think of all the ways I can use this (besides spooning it into my mouth) -- a vegetable or chip dip, slathering it on grilled fish, maybe a spoonful in soup? So many possibilities!

Alyssa

Delicious. Blended everything in a blender and turned out awesome. Would make again and again.

B.Linens B.Good

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.

Joan

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.

Jen

Any thoughts on how you could preserve this? I'd like to make it now (november) and give it as a holiday or hostess gift.

Marli

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?

Adam Samson

Terrific salsa. I char up some garden tomatoes on the grill (or cast iron) and throw those in the food processor as well. Also tried it with Arbol chills, which boosted the heat a bit. I was wary the fish sauce would overpower everything else, but it adds a very nice savouriness (just be sure to add is slowly).

Veronica V

Wow, this is a knock out! It sure ain't shy, so it may not be to everyone's taste, but I loved it. I used 3 guajillos (not 4 as directed) and the spice level was just about at my limit. It definitely was nowhere near as red as in the picture (more of a muddy brown). I'm trying to think of all the ways I can use this (besides spooning it into my mouth) -- a vegetable or chip dip, slathering it on grilled fish, maybe a spoonful in soup? So many possibilities!

Pete

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.

Randy

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.

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