RECIPE

Grilled-Tomatillo Salsa Verde

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • 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.

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

Ingredients

  • 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.