This recipe is quickly becoming a cult classic. I have made this recipe every single week the farm has given me tomatillos in my CSA share. This salsa was a smash at a Labor Day party, and Yom Kippur break-fast, and I anticipate it will make for an excellent car snack on the way to the farm this weekend for Fall Harvest Day. One of my friends even requested the recipe to cook at home for her family in Colorado. This recipe makes a lot of salsa, about two cups. You can halve the recipe if you’d like, or just eat spoonfuls of the stuff with all your meals. It’s smoky and creamy, yet remarkably healthy. This will be the last taste of summer as we move into October - - eat up!
½ pound tomatillos, husked and quartered
2 poblano peppers, stemmed and quartered
1 hot chili (jalapeno works nicely), stemmed and seeded if desired
1 medium white or yellow onion, peeled and quartered
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
Salt to taste
½ cup chopped cilantro
½ teaspoon ground toasted cumin
1 large ripe avocado
Juice of 2 limes
1. Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, all peppers, onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
2. Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.