Recipes Grilled-Tomatillo Salsa Verde 5.0 (3,355) Add your rating & review 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 By Grace Parisi Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Helene Dujardin Total Time: 25 mins Yield: 2 cups Ingredients 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 Directions 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. Rate it Print