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

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.
2. Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.
3. Chermoula can be made 1 day ahead. Cover and chill.