I love Mexican food. If someone told me I had to pick one nationality of food to eat for the rest of my life, Italian and Mexican would have to duke it out, but Mexican food would probably win. I am always so happy when I see a tub of green tomatillo salsa in the salsa bar at a restaurant! Awhile back, I spent an hour or so reading a bunch of different tomatillo salsa recipes. I mashed my favorite aspect of each recipe together, and this is what I came up with. It is seriously yummy, and great on tacos or chips!
1 lb. tomatillos
2 medium onions
2-4 cloves of garlic
1 bunch cilantro
1-3 Tablespoons Black pepper
2-6 Tablespoons Kosher Salt
1-2 teaspoons Cumin
Lime juice, or 2-4 limes
Olive oil, spray or liquid
Cayenne pepper, or hot sauce, optional
Husk and rinse the tomatillos. Open and de-seed the jalapenos. (I prefer to buy jalapenos with a rounded tip, because those are milder in heat than jalapenos with a pointy tip.) Peel and slice the onions in half. Put the tomatillos, onions, and jalapenos on a baking sheet, spray or drizzle lightly with olive oil, and roast at 450 degrees for 5-15 minutes, until the onions and tomatillos change color a bit. If you are fancy, you can also peel and roast your garlic cloves on the same sheet.
Meanwhile, peel your avocados and rinse your cilantro. When everything is done roasting, throw the jalapenos, garlic, and cilantro into a food processor or blender. I start with one heaping handful of cilantro, and add as I go, if needed. (I like to use my Ninja blender for this step.) Pulse a few times. Add the tomatillos and onions. Pulse again. Add salt. This recipe takes a lot of salt! I start out with 2 tablespoons of coarse Kosher salt, and work my way up from there. Add lime juice. I use about 2-4 Tablespoons for the whole recipe. Just like the salt, start with 2 Tablespoons, and work your way up from there. Add black pepper, to taste. Add the cumin, about 1-2 teaspoons.
Puree like crazy. Add 2 avocados, puree again, and taste. If this tastes bland to you, add more salt and more cilantro. If you want it creamier, add another avocado. If you want it spicier, add a dash or two of Cayenne pepper, or a dash or two of hot sauce. Put it into a bowl, cover and refrigerate. And then, nom, nom, nom...
13 hours ago