The smoky sweetness of roasted tomatillos balances the acidity of lime and jalapeños in this homemade salsa, creating a complex and satisfying taste
Ingredients
16lbs. tomatillos (roughly 10 mediums sized)
8Tbsp canola oil
2cup 1/4 white onion, roughly 1 thick slice
16garlic cloves
16tbsp pickled jalapeños with brine
4cup water
8small avocado, cored and peeled
4cup cilantro leaves (stems too)
Salt to taste
Instructions
1
Peel outer husks and cut tomatillos in half
2
In a hot pan, add oil to coat
3
Place tomatillos in pan, cut side down, add onion and garlic
Watch garlic cloves as they will burn quickly, only need a small amount of char
4
After about 3-4 minutes turn the tomatillos over and continue to turn onions until char is present on everything and remove to container
5
Add contents of container, jalapenos, water, avocado and cilantro to blender and process on low for about 1 minute.
6
Add salt and continue to blend until smooth
7
Remove to container and refrigerate until cool. Will last 3-5 days refrigerate
Dan Horne
Retired Chef
Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.
