Ingredients:

  • 1 lb Tomatillos (450 g), husked and washed
  • 2 Jalapeño Chillies, stemmed, left whole (or 3 Serrano peppers for higher heat)
  • 1/2 large White Onion (approx. 100 g), cut into 4 large wedges
  • 3 Garlic Cloves, peeled, left whole
  • 1 Tbsp Olive Oil
  • 1/2 cup (packed) Fresh Cilantro, chopped
  • 1/4 cup Fresh Lime Juice (about 2 large limes)
  • 2 large Avocados (approx. 400 g), ripe, pitted, and peeled
  • 1 tsp Kosher Salt (plus more to taste)
  • 2–4 Tbsp Water (or broth, optional, for thinning)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Place the husked tomatillos, whole chillies, onion wedges, and whole garlic cloves on the prepared tray. Drizzle lightly with olive oil and toss to coat.
  3. Roast for 20–25 minutes. The tomatillos and onion should be softened, wrinkled, and possess patches of dark char. Remove the tray and allow the ingredients to cool for 10 minutes.
  4. Transfer the roasted garlic, onion, and chillies (starting with one whole jalapeño) into the blender jug. Add the lime juice and salt. Pulse 3–4 times to break down the firm ingredients.
  5. Add the roasted tomatillos (and any residual juices) and the cilantro. Blend on medium speed until the mixture is relatively smooth but still slightly rustic. Add 1-2 tablespoons of water only if the mixture stalls.
  6. Add the peeled and pitted avocado chunks. Blend or pulse briefly (5–10 seconds) just until the avocado is incorporated, creating a creamy, rich texture.
  7. Taste the salsa. If heat is desired, add the second jalapeño and pulse again. Adjust the salt and lime juice until the flavor is bright and balanced.
  8. Transfer the Avocado Tomatillo Salsa to a bowl, cover tightly, and refrigerate for a minimum of 30 minutes to allow the flavors to marry and intensify the color.
  9. Give the salsa a final stir and serve cool with chips, tacos, or grilled meats.