Tomatillo Salsa Verde


2 tomatillos, outer “paper” removed

1/8 cup canola oil

1 white onion, chopped

1 jalapeño, split in half

4 garlic cloves

1 tablespoon ground cumin

1 tablespoon ground coriander

1 cup cilantro, chopped

1/4 cup extra virgin olive oil

Kosher salt, to taste

1/4 cup fresh lime juice


1. Heat canola oil in a cast iron or heavy-bottomed skillet until lightly smoking. Add tomatillos and char until black on one side. Remove tomatillos from skillet and place in a shallow baking dish.

2. Combine onion, jalapeño and garlic in a mixing bowl, tossing with just enough canola oil to coat. Add mixture to tomatillos in baking dish.

3. Roast in a 500 degree oven until edges of onions are charred. Remove from oven and blend in batches until smooth. When blending final batch, add cumin, coriander, cilantro and olive oil. Adjust seasoning with salt and lime juice.

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