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Charred Tomatillo Chermoula

Name: Charred Tomatillo Chermoula
Cuisine: moroccan
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.
3.
Chermoula can be made 1 day ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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