Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Yield: about 2 cups
Cuisine: Mexico
Ingredients: 9 medium tomatillos; 1 small yellow or white onion, in large chunks; 1–2 serrano or jalapeño peppers; 4 garlic cloves, unpeeled; 27 g avocado oil, plus more for drizzling; 1¼ tsp sea salt, plus more for sprinkling; 30 g fresh lime juice; ½ cup chopped fresh cilantro

Also called salsa verde, tomatillo salsa, roasted salsa verde

Tomatillos, onion and chiles roasted hot, then blended with roasted garlic, lime and cilantro.

Makes: about 2 cups

Vegan Gluten-free Make ahead

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

9medium tomatillos
1small yellow or white onion, in large chunks
1–2serrano or jalapeño peppers
4garlic cloves, unpeeled
27 g2 tbspavocado oil, plus more for drizzling
1¼ tspsea salt, plus more for sprinkling
30 g2 tbspfresh lime juice
½ cupchopped fresh cilantro

Method

Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
Husk the tomatillos (9) and rinse off the stickiness. Pat dry and put them on the sheet with the onion (1) and serrano (1–2). Drizzle with avocado oil, sprinkle with salt and toss.
Wrap the garlic cloves (4) in foil with a drizzle of oil and add the packet to the sheet.
Roast 15 to 20 minutes, until the tomatillos are juicy and browned. Peel the garlic and stem the peppers.
Put the vegetables, garlic, avocado oil (27 g2 tbsp), fresh lime juice (30 g2 tbsp), fresh cilantro (½ cup) and sea salt (1¼ tsp) in a food processor and process until combined. Add water a tablespoon at a time if it's too thick. Season to taste.

Notes

Keeps up to 5 days in the fridge.
Good with tacos, eggs and grilled meat, and with Carnitas and Seitan Asada.

Used in Carnitas