Verde Salsa

May 11, 2019
  • 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


  1. Heat your grill for medium-high heat. Place onion, garlic, jalapeño, tomatillos in a large grillin’ basket. Grill vegetables, turning often, until tender and charred, 5–8 minutes. Transfer to a plate and let cool slightly.
  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.
  3. Do Ahead:Salsa verde can be made 5 days ahead. Cover and chill.