Grilled Tomatillo Salsa

Makes 3 cups

Ingredients

• 2 pounds large tomatillos, husks removed 
• Olive oil, for drizzling 
• Kosher salt
• ½ yellow onion, quartered or ½ bunch scallions
• 1 jalapeño, halved
• 2 garlic cloves, finely grated 
• 1 cup cilantro, finely chopped  
• ¼ cup fresh lime juice, plus more 

Preparation

1.  Preheat a gas grill to high*. Toss the tomatillos, onion (or scallions) and half the jalapeño with oil and season with salt and pepper. Grill the vegetables, turning occasionally, until they turn a nice army green and get as charred as the grill will allow, 10–15 minutes or so (if doing scallions, they’ll take closer to 5–7 minutes). 

2.  As the items become as grilled as you like, remove from the grill and let cool a bit. Wait till everything is cool enough to chop, and run your knife over everything, keeping it on the coarser side (though if I’m making a big batch for a lot of people…sure, I’ll throw everything into a blender) and add to a large bowl.

3. Finely chop or grate the other half of jalapeño and add to the large bowl along with the garlic, cilantro and lime juice. Season with salt and more lime juice, if you like. Finish with a good drizzle of olive oil. 

*If you’re doing this without a grill, preheat oven to 450°F and roast your oiled vegetables on a sheet pan until gorgeously charred and tender, 15–20 minutes (don’t be afraid to really roast the hell out of these vegetables, especially the tomatillos).  

DO AHEAD: Salsa can be made a week ahead, stored refrigerated.