I came home from work yesterday to face 6 pounds of tomatillos on the counter. And when life gives me tomatillos, I make roasted tomatillo salsa! This salsa has become my favorite way to use the tomatillos that have been growing like gangbusters, one because it is super delicious and two because it is ridiculously easy to throw together in the blender. If you have tons of tomatillos like me that you need to process, make some of this salsa without the avocado, freeze it, and use it later for enchiladas or chicken chilaquiles!
Makes just under 1 quart of salsa
1 1/2 pounds tomatillos, husks removed and rinsed
juice of 1/2 of a lime
1/4 onion, minced
1/4 – 1/2 avocado
salt to taste
Roasting tomatillos is super easy and adds a little extra flavor to the salsa. Simply put the tomatillos and jalapeño on a baking sheet and place under the broiler. Broil for a few minutes or until brown char spots start to appear. Flip the tomatillos and jalapeño and lightly char the other side. Remove from the oven and cool slightly. Cut the stem off the jalapeño and cut the pepper in half.
Now comes the easy part! Place the tomatillos, jalapeño*, lime juice, avocado, and salt in the blender and puree until smooth. Add the onion and pulse a few times to incorporate – don’t puree the onion though. Transfer the salsa to a serving dish alongside a big bowl of chips and share with your friends. Enjoy!
*If you want some heat, put the entire jalapeño (sans stem) with the seeds into the blender. For a little less heat, first remove the seeds from one or both halves and add the jalapeño to the blender for flavor.