Tomatillo

• 5 cups chopped tomatillos
• 1-½ cups seeded, chopped long green chiles
• 1/2 cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 Tbs ground cumin (optional)
• 3 Tbs dried oregano leaves (optional)
• 1 Tbs canning or pickling salt
• 1 tsp black pepper

1. Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil.
2. Reduce heat and simmer for 20 minutes, stirring occasionally.
3. Ladle hot salsa into hot pint jars, leaving ½ inch headspace.
4. Adjust lids and process in a boiling water canner: 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet; and 25 minutes above 6,000 feet.
5. After processing, take canner off heat.
6. Remove lid.
7. Wait 5 minutes before removing jars.

• 6 tomatillos, husked, washed, and grilled until blackened
• 1 serrano, grilled until blackened
• Olive oil
• ½ small red onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 cup chopped fresh cilantro
• 1 lime, juiced
• 2 Tbs honey
• 1 ½ cups shredded rotisserie chicken
• 8 blue corn tortillas
• 1 cup crumbled queso fresco

1. Preheat the grill to medium.
2. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
3. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth.
4. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill.
5. Bring the mixture to a simmer, add the chicken, and heat through.
6. Place the tortillas on the grill, and grill for 20 seconds on each side.
7. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco.
8. Fold the tortillas in half serve immediately.

Tomatillo Guacamole:

• 3/4 cup coarsely chopped fresh cilantro
• 6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
• 2 cloves garlic, smashed, peeled and quartered
• 1 avocado, halved, pitted, peeled and diced
• 1/2 jalapeno, coarsely chopped with seeds
• 1/2 onion, coarsely chopped
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tsp salt

Charred Corn Salad:

• 6 ears fresh corn, shucked
• 2 Tbs canola oil, to coat corn
• Kosher salt and freshly cracked black pepper
• Juice from 3 limes
• 1 ripe avocado, diced
• 1 Fresno chile pepper, seeded and finely diced
• ½ small red onion, finely diced

Creamy Tomatillo Dressing:

• ½ cup mayonnaise
• 1 Tbs hot sauce
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup chopped fresh cilantro
• ¾ cup crumbled cotija cheese

For the guacamole:

1. Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
2. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.

For the charred corn salad:

1. Preheat a grill pan over high heat.
2. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper.
3. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes.
4. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
5. Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.

For the creamy tomatillo dressing:

1. Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin.
2. Add to the corn salad and toss to combine.
3. Fold in the cilantro and crumbled cotija and season with salt.

Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.