Grilled Tomatillo and Purple Basil Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I like to use opal basil: It's deep purple, very flavorful and sturdy, and-unusual for basil-it dries beautifully. Ingredients:
1 pound tomatillos, husked |
1 large ear of corn, shucked |
1 small red onion, sliced 1/3 inch thick |
4 slices of bacon |
1 garlic clove, minced |
1/2 chipotle chile in adobo, minced |
1/4 cup torn purple basil leaves |
salt and freshly ground pepper |
Directions:
1. Light a grill or preheat a grill pan. Grill the tomatillos and corn over a moderately hot fire or moderate heat until lightly charred all over, about 4 minutes per side. Transfer to a plate. Grill the onion slices until lightly charred, about 3 minutes per side. Remove the charred skins from the tomatillos and quarter them. Slice the corn kernels off the cob. Cut the onion into 1/4-inch dice.
2. In a skillet, fry the bacon until crisp. Drain on paper towels and coarsely chop. In a bowl, combine the garlic with the chipotle, then stir in the tomatillos, corn, onion and bacon. Fold in the purple basil, season with salt and pepper and serve.
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