We have a friend who’s a chef in Austin, Corey Harris, and in her latest column in BISON REVIEW, she included this great recipe!  We have so been enjoying this! 


1 lb.  tomatillos, husked, cleaned and cut in half

2 jalapeños, whole

1 small onion

2 cloves garlic

4 TBL olive oil

1 bunch cilantro

2 TBL fresh lime juice

Salt and pepper to taste.


Spray the tomatillos, jalapeños, and onion with oil, sprinkle with sea salt, and grill over mesquite chips until just starting to char.  Remove, throw in blender with all the other ingredients, and chop.  We like it a little chunky.   We have so been enjoying this recipe as a condiment for grilled bison tenderloin steaks.  Tastes great on tacos, fajitas, and burritos, as well!