PS: Roasted Tomatillo Salsa and Chips
Chef: Andrea Seppinni
Makes: Approx. 3 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 1/4 lb. tomatillos (approx., 10-12 medium), papery husks removed, green fruit rinsed of sticky coating and stem cut out
- 1-2 medium jalapeno peppers
- 2-3 cloves garlic, peeled and rough chopped
- 1 bunch fresh cilantro, rough chopped, separating 1/3 aside
- 1 ripe avocado, diced
- 1 c chopped red onion, divided in half
- Sea salt, to taste, optional
- Freshly ground black pepper
- Preheat your oven to 475°F.
- Roast for 10 minutes; turn the tomatillos and jalapeno/s onto their other sides with tongs. Roast for 10 minutes longer, until golden, some brown spots develop and the juices run out.
- Remove the sheet pan from the oven, and let the tomatillos and jalapenos cool slightly.
- While wearing rubber gloves, peel off and discard the outer skin off the jalapeno/s; cut the stem/s off with a paring knife and split the pepper/s open. Scrape the seeds and ribs out and discard. If you like you salsa a little hotter, include a few of the seeds, leave the ribs in, or both since this is where most of the fire lives.
- Place the tomatillos, jalapeno/s, garlic, 1/2 cup onions, 1/3 of the cilantro and the avocado into the carafe of a blender or the bowl of a food processor and blend or pulse just until the ingredients are well integrated.
- Taste and add salt, optional, pepper, remaining onion and cilantro and water to thin, if necessary. Pulse a few times just until the onion and cilantro are mixed through, but chunky and still visible.
- Adjust seasoning and add more water if necessary; stir through with a wooden spoon.
- Transfer to a storage container, and chill for at least an hour to allow the flavors to blend.
- Total time does not include chilling.
- Serve with baked tortilla chips and crudité.
- This salsa is also great drizzled over enchiladas, burritos and as a salad dressing!