Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.
Recipe information
Yield
2 cups
Ingredients
2 pounds small tomatillos, husks removed, rinsed
2 tablespoons plus 1/3 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 1/3 cup oil until smooth; season with salt.
Do Ahead:
Step 3
Chermoula can be made 1 day ahead. Cover and chill.
