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Charred Tomatillo Chermoula

['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']

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

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