Tomatillos are a sour vegetable with a thin paper-like wrapper, usually used to make soups and salsas. Roasting, both in the oven and in a skillet, really bring out and intensify the flavors. The salsa is great on its own or a delicious addition to the guacamole.
- 1 lb (about 11 medium) tomatillos, husked and rinsed
- 5 serrano chiles
- 4 large cloves garlic
- ½ medium red onion, cut into 1 inch pieces (about ½ cup)
- 1 tsp sea salt
- ¼ cup loosely packed, roughly chopped cilantro
- 3 large avocados
- 1 cup tomatillo salsa (see above recipe)
- ¼ cup chopped fresh cilantro
- 2 Tbs lime juice
- 1 tsp salt
1. Preheat oven to 400 F. Cut the tomatillos in half and put on a parchment-lined baking sheet. Rub with a little fat and sprinkle with a pinch of salt. Roast for 15 minutes, flip over, and continue to roast another 7 minutes or until softened and beginning to brown slightly. Set aside.
2. In a large ungreased cast iron skillet, roast the whole chiles, unpeeled garlic, and red onion over medium-high heat. When onion deeply browns on one side, after about 3-5 minutes, flip over and break apart. Continue to cook onion for another couple of minutes. When chiles and garlic have browned, remove them from pan, about 10-12 minutes total. Allow to cool, then remove stems from chiles and peel garlic. Set aside.
3. Add the roasted tomatillos and any accumulated juices to food processor, along with roasted chiles, garlic, onion, and salt. Pulse to combine, until mixture is coarsely combined. Transfer to a bowl and mix in cilantro. Taste and adjust. Set aside.
1. Remove avocado pits and scoop out flesh with a spoon. Add to a large bowl and coarsely mash with a potato masher.
2. Add 1 cup of tomatillo salsa, cilantro, and lime juice to the avocado mash and gently mix to combine. Taste and season with salt.
3. Serve alongside the Blue Corn Tortillas.
Yield: 1 ¾ cup salsa; about 3 cups guacamole