Roasted Salsa Verde

Ingredients

• 1 pound tomatillos (husks removed and rinsed)
• 2 jalapeños
• 1/2 medium white onion (cut into wedges)
• 3 garlic cloves (unpeeled)
• 1 tablespoon avocado oil (or olive oil)
• 1/2 cup loosely packed fresh cilantro
• Juice of 1 small lime (about 1 tablespoons, add more to taste)
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 cup chicken stock or water (if needed to thin the salsa)

Instructions

1. 1

   Set your oven to Broil and position the oven rack about 6 inches below the heating element.

2. 2

   Remove the husks from the tomatillos and rinse away the sticky coating. Pat them dry.

3. 3

   Place the tomatillos, whole jalapeños, onion wedges, and unpeeled garlic cloves on a large baking sheet. Drizzle with the oil and toss to coat.

4. 4

   Broil for 5 minutes. Flip the tomatillos, peppers, onion, and garlic, then broil for another 5 minutes, or until the vegetables are softened and lightly charred.

5. 5

   Let the vegetables cool for a few minutes. Squeeze the roasted garlic from its skins. Remove the stems from the jalapeños and, for a milder salsa, remove the seeds before blending.

6. 6

   Transfer the vegetables, along with any accumulated juices, to a blender or food processor. Add the cilantro, lime juice, salt, and ¼ cup chicken stock or water, then blend until smooth. Add a little more liquid if needed to reach your desired consistency.

7. 7

   Taste and adjust the seasoning with additional salt or lime juice if needed.

8. 8

   Refrigerate for at least 30 minutes before serving.