Roasted Tomatillo Salsa Verde
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
2 ½ pounds tomatillos, husked and rinsed
2 large onions
10 cloves garlic
2 tablespoons vegetable oil
4 teaspoons ground cumin
2 teaspoons 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 jalapeños 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 jalapeños in half and scrape out the seeds. Discard the seeds.
Place half of the tomatillos, onions, jalapeños, 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 tangy quality, add a bit of lime juice at the end.