Recipe information
Yield
About 2 cups
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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Do Ahead: Salsa verde can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
1 tablespoon contains: Calories (kcal) 10 Fat (g) .5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 20