Roasted Salsa Verde
MAKES
approximately 3 cups
Ingredients
1 1/2 pounds
tomatillos, peeled (you may want to get a few extra, as you may find that a few are a little beat up under the skin) and halved
4
large jalapeños, tops removed and sliced in half, roughly seeded
4
large serrano chiles, tops removed and sliced in half, roughly seeded
1
medium yellow onion, peeled and roughly chopped into eighths
3
cloves garlic
2 tablespoons
good quality extra-virgin olive oil
1 tablespoon
ground cumin
Juice of 2 limes
1/4 teaspoon
sea salt (I prefer fine pink sea salt, but use whatever you like best), or to taste
2
large, ripe Haas avocados, halved and pitted removed
1
tightly packed cup cilantro, stems removed
Ingredients
- Preheat the oven to 500° F. Line a baking sheet with foil (shiny side up).
- Put the tomatillos, peppers, garlic, and onion on the baking sheet. Drizzle with olive oil. While wearing gloves (the peppers can be spicy-hot to the touch; also avoid touching eyes or face), lightly toss by hand to evenly coat.
- Place into oven for 15 to 20 minutes, checking every 5 minutes, or so, until the vegetables are caramelized and lightly charred.
- Remove from oven and let rest for 5 to 10 minutes.
- Using a large, sturdy silicone spatula, scrape all of the vegetables into the food processor, being sure to get as much juice from the baking sheet into the food processor as possible. This is the good stuff!
- Add cumin, lime juice, and salt. Pulse this mixture until just combined.
- Add in avocado and cilantro, then continue to pulse the mixture until you've reached your desired consistency. I personally like to leave the avocados a little chunky, but feel free to go smoother if you prefer.
