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Grilled-Tomatillo Salsa Verde

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.


slideshow  More Salsa Recipes


  • Total Time:
  • Servings: Makes 2 cups

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  • 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


  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.

Contributed By Photo © Helene Dujardin Published June 2008

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