Name: Charred Tomatillo Chermoula
Yield: Makes about 2 cups
Ingredients: 2 pounds small tomatillos, husks removed, rinsed; 2 tablespoons plus ⅓ 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

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Peden + Munk

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside this Grilled Bone-In Rib Eye.

Recipe notes