Grilled Tomatillo and Purple Basil Salsa


I like to use opal basil: It's deep purple, very flavorful and sturdy, and—unusual for basil—it dries beautifully.

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  1. 1 pound tomatillos, husked
  2. 1 large ear of corn, shucked
  3. 1 small red onion, sliced 1/3 inch thick
  4. 4 slices of bacon
  5. 1 garlic clove, minced
  6. 1/2 chipotle chile in adobo, minced
  7. 1/4 cup torn purple basil leaves
  8. Salt and freshly ground pepper 
  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.