Charred Tomatillo Salsa Verde
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Tomatillo (husked)1 tbsp
Vegetable OilDirections:
1
Prepare grill for medium-high heat
2
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
3
Grill vegetables, turning often, until tender and charred, 5-8 minutes
4
Transfer to a plate and let cool slightly
5
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
6
DO AHEAD: Salsa verde can be made 5 days ahead
7
Cover and chill
8
Prepare grill for medium-high heat
9
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
10
Grill vegetables, turning often, until tender and charred, 5-8 minutes
11
Transfer to a plate and let cool slightly
12
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
13
DO AHEAD: Salsa verde can be made 5 days ahead
14
Cover and chill