Charred Tomatillo Jaew Recipe (2024)

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.

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.

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?

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!

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).

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

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.

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.

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.

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?

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).

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!

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.