Charred Tomatillo Chermoula

Name: Charred Tomatillo Chermoula
Yield: 4 servings
Ingredients: 1 2 pounds small tomatillos, husks removed, rinsed; 1 2 tablespoons plus 1/3 cup olive oil; 1 Kosher salt; 1 1 (2)-inch piece ginger, peeled, coarsely chopped; 1 1 jalapeño, thinly sliced; 1 3 garlic cloves; 1 2 cups coarsely chopped cilantro; 1 1 teaspoon ground cumin

From the kitchen of Carly

Charred tomatillos collapse into jammy sweetness over the grill, then get pulsed into a bright, herbaceous chermoula. Ginger and jalapeño add heat and complexity, while cumin grounds everything in warm spice. Use it as a sauce, dip, or marinade.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds small tomatillos, husks removed, rinsed
12 tablespoons plus 1/3 cup olive oil
1Kosher salt
11 (2)-inch piece ginger, peeled, coarsely chopped
11 jalapeño, thinly sliced
13 garlic cloves
12 cups coarsely chopped cilantro
11 teaspoon ground cumin

Instructions

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