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Grilled-Tomatillo Salsa Verde

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 From 3 ratings.

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rating gdaouros
Excellent summer recipe - To make a full meal, we add some grilled salmon
rating gdaouros
Excellent summer recipe - To make a full meal, we add some grilled salmon
rating gdaouros

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Grilled-Tomatillo Salsa Verde

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
TOTAL TIME: 25 MIN
MAKES 2 CUPS
Lightly charring the vegetables before pureeing them gives this salsa verde an alluring smokiness; fresh cilantro and tart lime juice added at the end make all the flavors pop.
ingredients
  • 1 pound tomatillos, husked and halved
  • 2 jalapeños, halved and seeded
  • 1 small onion, sliced 1/2 inch thick
  • 2 garlic cloves, unpeeled
  • 1/4 cup vegetable oil
  • 1/4 cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
directions
  1. Preheat a grill pan. In a bowl, toss the tomatillos, jalapeños, onion and garlic with 2 tablespoons of the oil. Grill over high heat, turning occasionally, until the vegetables are slightly softened and charred in spots, 5 minutes. Let cool slightly, then transfer to a food processor. Pulse until coarsely chopped. Add the cilantro, lime juice and the remaining 2 tablespoons of oil and pulse until chunky. Season with salt and pepper and serve warm or at room temperature.

MAKE AHEAD The salsa can be refrigerated for up to 3 days.

SERVE WITH Fish, shellfish, chicken, steak.

Recipe by Grace Parisi
From Salsas, Sauces & Relishes
This recipe originally appeared in June, 2008.