Ingredients

The following ingredients have 12 Servings
  • olive oil spray
  • 8 ounces fresh tomatillos
  • 1 small yellow onion (quartered)
  • 1 jalapeño
  • 2 large avocados
  • 1 handful cilantro
  • 2 cloves garlic (peeled)
  • 1½ teaspoon kosher salt (or more to taste)
  • 3/4 teaspoon ground cumin
  • 1 large lime (juiced)

Instruction

  • Move your oven rack to the highest position preheat the broiler on high.
  • Remove and discard the papery husk from 8 ounces of tomatillos and wash the sticky residue off under water.
  • Preheat your oven to broil on high heat.
  • Line a rimmed baking sheet with foil and lightly coat with olive oil spray. Cut the tomatillos in half, quarter the onion and add them along with a jalapeño to the pan.Spray with a little more olive oil and broil for 6 to 8 minutes. Rotate the pan and carefully turn the jalapeno halfway through.
  • Once charred, remove the pan from the oven. Place the charred jalapeno in a dish and cover tightly with plastic wrap. Once cool enough to handle, remove and discard the stem and skin. Remove the seeds for less heat.
  • In the bowl of your a food processor fitted with the blade attachment, add in the avocado, roasted tomatillos, onion and jalapeño plus any juices from roasting, along with cilantro, kosher salt, cumin and lime juice. Pulse until smooth. Taste and adjust salt or lime juice to your preference.
  • Cover tightly and refrigerate for at least 2 hours or overnight to allow the salsa to chill and flavors meld.
  • Use as a dip for chips or drizzle over tacos and fajitas.