Recipes

Grilled-Tomatillo Salsa Verde

Name: Grilled-Tomatillo Salsa Verde
Total time: 25 min
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

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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

Grilled-Tomatillo Salsa Verde — 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.