Roasted Tomatillo SalsaPrint This
- 5 tomatillos, husks removed and rinsed
- 1 tsp avocado oil
- 2 jalapenos, sliced in half
- 2/3 yellow onion
- 1/4 tsp kosher salt
- 1 clove garlic
- 1/4 cup cilantro
- excess tomatillo water, if needed
Remove the tomatillos from their husks and boil them in a pot for 15 minutes.
Meanwhile, begin searing the onions and jalapenos in medium-hot cast iron with avocado oil. Sear until blackened, roughly 8 minutes. Flip the onion and jalapenos to sear the other side. Add the boiled tomatillos to the cast iron and do the same. (Make sure not to dump the tomatillo water in case you need to add some to the salsa.)
Remove the tomatillos, onion, and jalapeno and place them in a food processor. Pulse until broken down and almost smooth. Add the salt, garlic, and cilantro. Turn on the food processor and let it chop until it’s smooth. If it’s too thick, add a tablespoon of the tomatillo water at a time until you reach the desired consistency.
Serve alongside chips and enjoy!