CHARRED TOMATILLO SALSA VERDE

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Charred Tomatillo Salsa Verde image

Provided by Alison Roman

Categories     Condiment/Spread     Side     Low Carb     Low Fat     Vegetarian     Low Cal     Backyard BBQ     Summer     Grill     Grill/Barbecue     Vegan     Tomatillo     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1/2 small white onion, halved lengthwise, keeping root intact
1/2 head of garlic, unpeeled, halved crosswise
1 jalapeño
1 pound husked tomatillos
1 tablespoon vegetable oil
1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice
Kosher salt, freshly ground black pepper

Steps:

  • Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
  • Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
  • DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.

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