I have been on a salsa kick lately so it was a perfect match when we got a few handfuls of tomatillos from the last product basket. While they may look like intimidating they are fairly easy to turn into a flavorful salsa that can be as mild or as hot as you’d like. I have the spice tolerance of a toddler (actually, my toddler handles it all much better than I do) so this recipe as written is very mild. Of course, that will vary based on the peppers that you have available. When you are broiling the veggies be sure to watch them carefully. They will go from green to black in a split second if you aren’t careful. The hardest part is giving a solid time frame to cook them as the pieces can vary in size from the size of a cherry tomato to the size of a beefsteak tomato which obviously changes the cook time quite a bit.
- 1 lb Tomatillos, peeled and rinsed
- 2 Tbsp Lime Juice
- 1 tsp Cumin
- 1/2 cup Cilantro
- 1 Avocado
- 1/2 – 1 Onion
- 1 clove Garlic
- Peppers (quantity varies by type, I used 2 Serrano peppers and it was very mild)
- Cut the onion into wedges (1/4 or 1/8 works well)
- If any of the tomatillos are very large compared to the rest cut them in half so they are semi-uniform pieces
- Broil the tomatillos, onion, garlic, and peppers by laying them on a baking sheet and broiling them in the oven until they have slight charring on one side (5-10 minutes depending on the size of the pieces)
- Flip all ingredients and repeat on the other side so they are evenly charred (5-10 minutes depending on the size of the pieces)
- Allow ingredients to cool
- Add all ingredients in blender or food processor and blend until desired consistency
- Refrigerate and enjoy!