In our house Tomatillo’s are a staple in my husbands cooking. If your are unfamiliar with a Tomatillo, it is actually from the gooseberry family. My husband roasts them all the time for all different types of salsa, and today I’m sharing the Roasted Tomatillo & Avocado Salsa Verde my family loves.
1.25 lb. Tomatillos, wrapper removed and rinsed
1 large White Onion, cut into quarters
2 Tb. minced Garlic
2 large Jalapenos
2 tsp. ground Cumin
2 tsp. Salt
1 large handful Cilantro
2 Tb. Lime Juice
2 Tb. Vegetable Oil
Preheat your oven to 450 degrees. On a baking tray place all your tomatillos, jalapenos, and onions. Drizzle with your oil and roast for 15 minutes.
Prep your avocados by removing the pits and set aside. Once you remove the roasted items from the oven, remove the majority of the seeds and membrane from the jalapenos. The seeds and membrane are the source of all the heat, so the spicier you want it the more you leave in it.
In a blender or food processor place half of your tomatillos, onions, jalapenos, and avocado. Add half of the garlic, cumin, salt, and cilantro. Pulse until it’s mostly smooth. Pour into a separate bowl. Add the remaining of those same ingredients into the food processor or blender and repeat the last step and add to the bowl.
Add your avocados with about 1 cup of the pureed mixture in the food processor and pulse until completely smooth. Now add to your salsa mixture, also add in your lime juice and mix together well until it’s all combined.
This salsa verde has a shelf life of about a week in the refrigerator and can be frozen. Besides dipping chips in this super tasty salsa, you can top your favorite Pork Street Tacos, or it can be used for a salad dressing on any taco salad. Tomatillos can also be eaten raw, sliced with salt & pepper and splash of lime juice.