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
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
How to Make It
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.