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. More Salsa Recipes
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.
The salsa can be refrigerated for up to 3 days.
Fish, shellfish, chicken, steak.