By Becca Camacho
8 tomatillos, husks removed and rinsed
1 garlic clove, minced
1 tbs lemon juice
2 tbs chopped oregano and basil
2 tbs olive oil
Slice your tomatillos into thick rounds and generously season with salt and pepper. Grill on a medium high grill until lightly charred about 2 minutes per side.
Meanwhile, combine the garlic clove, lemon juice and herbs. Slowly whisk in the olive oil to create a simple vinaigrette. Serve on top of the tomatillos for a refreshing salad.
****You may also try this recipe by substituting the lemon juice for lime and the herbs for cilantro. Add in some crumbled cotija cheese and you have a fantastic accompaniment to fish tacos!