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 information
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
Preparation
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 ⅓ cup oil until smooth; season with salt.
Step 3
Do Ahead: Chermoula can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
For 8 servings: Calories (kcal) 150
Fat (g) 14
Saturated Fat (g) 2
Cholesterol (mg) 0
Carbohydrates (g) 7
Dietary Fiber (g) 2
Total Sugars (g) 5
Protein (g) 1
Sodium (mg) 0