Creamy Roasted Tomatillo Salsa Verde
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
2 ½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
2 Tb. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1 cup packed cilantro
1 lime (optional)
Preheat the oven to 450 degrees F.
Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.
Cut the jalapenos in half and scrape out the seeds. Discard seeds.
Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.
Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
Repeat with the remaining ingredients.
If you desire an extra tart quality, add a bit of lime juice at the end.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4 quarts