My F&W
quick save (...)
Grilled-Tomatillo Salsa Verde
© Helene Dujardin

Grilled-Tomatillo Salsa Verde

  • TOTAL TIME: 25 MIN
  • SERVINGS: Makes 2 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD

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.

  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.