BBQ Grilled Tomatillo Salsa

The lovely charred flavour that cooking on the BBQ adds, enhances the fresh citrusy flavour of the tomatillos.  This salsa is great on flat bread with melted cheese, burritos, pulled chicken enchiladas, fish, mixed into a salad with grilled tofu and mandolin sliced vegetables...It is very tasty and adds a flavoursome kick, without too much spice!
6 fresh tomatillos, peeled and cut in half
1 hungarian hot wax chili
3 garlic cloves, peeled
1/2 cup fresh cilantro
1 small onion, sliced into 1cm rounds
2 teaspoons salt
juice of 1 lime
zest of 1/2 a lime
1. Preheat BBQ
2. Remove husks from tomatillos and rinse under warm water to remove stickiness. 3. Place tomatillo halves, whole chili and onion slices on BBQ.  Grill both sides, removing the tomatillos when they are soft - about 4 minutes a side. 
4. Add all ingredients to a blender. Roughly puree all ingredients (except coriander) .
5. Salsa can be made 1 day ahead and chilled, covered.

Polly's Favourite Tomatillo Recipe

This recipe comes from an awesome CSA farmer in Oregon, Polly! It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.
300grams tomatillos
1 medium hot peppers, peeled, seeded and minced
2 tbsp cilantro, chopped
1/4-1/2 tsp salt
1/4 cup onions, minced or to taste
1. Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft.
2. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients.
3. Simmer gently for about 40 minutes.
4. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables.
Source- The Vegetarian Epicure Book Two by Anna Thomas