Charred Tomatillo Chermoula

Name: Charred Tomatillo Chermoula
Yield: 2 cups
Ingredients: 2 pounds small tomatillos, husks removed, rinsed; 2 tablespoons plus 1/3 cup olive oil; Kosher salt; 1 (2)-inch piece ginger, peeled, coarsely chopped; 1 jalapeño, thinly sliced; 3 garlic cloves; 2 cups coarsely chopped cilantro; 1 teaspoon ground cumin

Samin Nosrat

2 cups

Source

Ingredients

2 pounds small tomatillos, husks removed, rinsed

2 tablespoons plus 1/3 cup olive oil

Kosher salt

1 (2)-inch piece ginger, peeled, coarsely chopped

1 jalapeño, thinly sliced

3 garlic cloves

2 cups coarsely chopped cilantro

1 teaspoon ground cumin

Method

Prepare a grill for medium heat. Toss tomatillos on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill, turning occasionally, until flesh is jammy and skins are blackened and blistered, 15–20 minutes. Transfer to a sieve set over a bowl and let cool; discard liquid that has drained off into bowl.

Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.

Chermoula can be made 1 day ahead. Cover and chill.