Tomatillo Cilantro Salsa is my go-to sauce in the summer. Accompany it with some chips and dip for a party, atop scrambled eggs for breakfast or a spicy sauce on top of Zucchini Cakes. This salsa is super easy to make and lasts days in the fridge!

Step 1

Combine the tomatillos, jalapeños, onion, garlic and olive oil on a griddle over the stove.

Step 2

Cook for 6 to 8 minutes a side, flipping periodically. Remove from griddle once they are roasted and have a nice char and transfer to blender.

Step 3

Then add the cilantro and lime juice, blend until smooth.

Step 4

Serve warm over zucchini cakes, cold as an appetizer with no-salt tortilla chips, or even on a piece of white mild fish.