Charred Tomatillo Salsa Verde

condiment/spread grilled vegetables grill barbecue jalapeño salsa sauce summer tomatillo

Melissa Hamilton

About 2 cups

Source

Ingredients

½ small white onion, halved lengthwise, keeping root intact

½ head of garlic, unpeeled, halved crosswise

1 jalapeño

1 pound husked tomatillos

1 tablespoon vegetable oil

½ bunch cilantro leaves and tender stems

¼ cup fresh lime juice, plus more

Kosher salt; freshly ground pepper

Method

Prepare a grill for medium-high heat. Toss onion, garlic, jalapeño, tomatillos, and 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, cilantro, and lime juice 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.