Ingredients
- 2 tablespoons vegetable oil
- 8 ounces (about 8) husked, rinsed and halved tomatillos
- 1 large clove garlic, peeled
- 1 jalapeño chile, stemmed, seeded and roughly chopped
- ¼ cup water
- 1 tablespoon granulated sugar
- ½ medium yellow onion, peeled, minced and rinsed under running water
- ⅓ cup minced cilantro
- Kosher salt and freshly ground black pepper
Procedure
To prepare salsa: Using a silicone pastry brush, lightly brush the grill plates with oil. Place the tomatillo halves, cut side down, onto the grill plate and grill until they begin to brown and soften, about 4 minutes. Using tongs, flip and continue to cook until completely softened, about 5 minutes. Remove from the grill and set aside to cool slightly.
Transfer the tomatillos to a food processor fitted with a metal blade, add the garlic, chile, water and sugar, and pulse until coarsely puréed. Pour the mixture into a medium bowl, use a silicone spatula to stir in the rinsed onion and cilantro. Taste and adjust seasoning with salt and pepper.
WATCH HOW TO MAKE THE RECIPE HERE>>
