Grilled-Tomatillo Salsa Verde
© Helene Dujardin

Grilled-Tomatillo Salsa Verde

  • SERVINGS: 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.

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  1. 1 pound tomatillos, husked and halved
  2. 2 jalapeños, halved and seeded
  3. 1 small onion, sliced 1/2 inch thick
  4. 2 garlic cloves, unpeeled
  5. 1/4 cup vegetable oil
  6. 1/4 cup cilantro leaves
  7. 2 tablespoons fresh lime juice
  8. Salt and freshly ground pepper
  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.