Bite: Campfire Tomatillos

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This weekend, on a testosterone-heavy desert camping sojourn, our friend Spencer enlightened us about a high school epiphany he once had: that Salsa Verde Doritos and a 20-ounce Coca-Cola are the "perfect combination" of flavors.

We’re still not entirely sure what this means. But the comment did inspire us, when perusing the produce aisle, to embark on our own salsa verde fantasy. We bought a bag of ripe tomatillos, just starting to poke through their green husks, and lugged them out to the desert clubhouse we rented for the weekend. Once properly drunk and hungry, we gave these suckers a spin on the grill.

Tossed with good olive oil and grilled until they started popping, we blended our tomatillos with blackened peppers and onion and a touch of blood orange (in season right this instant). The result was a pleasantly familiar, tart sauce, somewhere between salsa and roasted green chile. We slathered the stuff on corn chips and ladled it onto steaming campfire beans.



Soundtrack: Dinosaur Jr.’s Green Mind
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