Charred Tomatillo Chermoula
A vibrant North African-inspired sauce made with charred tomatillos, fresh herbs, and aromatic spices. This unique fusion combines the tanginess of tomatillos with traditional chermoula ingredients for a versatile condiment.
6 servings
26 min
Ingredients
- •2 pounds small tomatillos, husks removed, rinsed
- •2 tablespoons olive oil
- •1 teaspoon Kosher salt
- •1 piece ginger
- •1 whole jalapeño
- •3 cloves garlic
- •2 cups coarsely chopped cilantro
- •1 teaspoon ground cumin
Cooking Instructions
- 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.
20 min
- 2.
Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.
5 min
- 3.
Chermoula can be made 1 day ahead. Cover and chill.
1 min
