Vegetables on the Grill: Southwestern Grill in Tortilla Wraps with Tomatillo Salsa

Enlarge Image Image Gallery Salsa made from grilled chili ­peppers and tomatillas, combined with a healthy dose of cilantro, lends a Southwest flavor to these grilled wraps. Save the leftovers for breakfast! Photo Courtesy of Anybody Goes

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Vary the heat of the salsa to suit your taste: choose jalapeños for mild, serranos for medium and habañeros for hot salsa. To peel peppers, tomatillos and tomatoes, roast them whole on a hot grill without marinade or oil, over a gas flame, or under the broiler. Turn them with tongs until they are blackened all over, then place them in a paper or plastic bag or wrap in a towel for 10 minutes or until cool enough to handle. Scrape off the skin with a knife. Don’t worry about leaving a few black spots; they’ll add to the flavor. Stem and seed, then cut the flesh as the recipe directs. Makes 4 wraps.

Salsa

• 3/4 pound tomatillos or ripe tomatoes
• 1 small onion, quartered
• 2 cloves garlic
• 2 to 4 hot chiles, roasted, stemmed seeded and coarsely chopped
• 1/2 cup cilantro leaves
• 1 tablespoon lime juice
• 1/2 teaspoon cumin seed, toasted and ground
• Salt to taste

1. Roast the tomatillos in their husks over a medium-hot fire, turning occasionally, for 5 minutes or until they have a few black spots. Remove to a plate to cool.

2. When they are cool enough to handle, remove the husks and process the tomatillos with the onion, garlic, hot chiles, cilantro, lime juice, cumin and salt, stopping occasionally to scrape down the sides, until they form a coarse puree.

Grilled Wraps

• 1 orange, yellow or red bell pepper
• 4 to 6 large chiles such as Anaheim, poblano or New Mexico
• Vegetable oil
• 1 large onion, cut crosswise into 4 or 5 slices, brushed lightly with oil
• Salt and freshly ground pepper to taste
• Tomatillo Salsa (recipe above) 
• 4 large whole wheat flour tortillas
• 1 ripe avocado, peeled, seeded, and cut crosswise into slices
• 1 1/3 cups grated cheddar cheese

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