• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

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

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.