Ingredients
- 12 oz. tomatillos, husked, washed, and halved (about 10 to 12)
- 1 small white onion, quartered
- 3 cloves garlic (skin on)
- 2 jalapeños, seeded and sliced in half or 4 to 5 serrano peppers
- 2 tbsp. avocado or vegetable oil
- Kosher salt
Freshly ground black pepper
- 2 c. cilantro leaves and tender stems
- 3 tbsp. lime juice
- 1/4 c. extra-virgin olive oil (Optional - not typical)
- Tortilla chips, for serving
Directions
Preheat broiler to 450°.
- Toss tomatillos, garlic, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper. Place cut side down.
- Roast until softened and charred in spots, about 5 to 10 minutes. Let cool.
- Transfer roasted vegetables, cilantro, and lime juice to a blender and blend (while streaming in olive oil if using), until mostly smooth or to your desired consistency. You can also use a stick blender… Jury is out on which works best… Time for a test!!!
- Season to taste with salt and pepper.
Notes
Taste Testing and recipe development:
Start with 4 batches with the following differences…
1 - Roasted with jalapenos
2 - Roasted with serrano peppers
3 - Non roasted with jalapenos
2 - Non roasted with serrano peppers
Other variations:
Also try without lime juice as lime juice is non-traditional
Try adding 2 to 3 ripe avocados