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Epicurious
Bon Appétit

Charred Tomatillo Chermoula

By Samin Nosrat

3.8

(1)

Image may contain Plant Food Vegetable Spinach and Produce

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

Recipe information

  • 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

Preparation

  1. Step 1

    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.

    Step 2

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

  2. Do Ahead:

    Step 3

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

TagsSauceNorth AfricanAfricanTomatilloVegetableSideDinnerNut FreeDairy FreeVegetarianVeganGluten FreeKetoEasyFood ProcessorBon Appétit
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