Description
You’ll wanna put this on everything!
Ingredients
Scale
- 1 lb tomatillos, husked and cleaned
- 1 medium white onion, chopped
- 1 jalapeño pepper, stem removed
- 2 serrano peppers, stems removed
- 3 garlic cloves, crushed
- 1 bunch (about 3 oz or 20 sprigs) cilantro
- 1/3 C fire roasted tomatoes
- 1 tbsp dehydrated onion
- 2 tsp avocado oil, for frying
- 2 tsp granulated garlic
- 1 1/2 tsp lime juice
- 1 tsp kosher salt, to taste
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
Instructions
- Preheat your oven to 500°F.
- Arrange the tomatillos, chopped onion, jalapeños, and serrano peppers in a large oven-safe skillet or baking dish. It’s alright if some of them overlap, but try to spread them out as much as you can.
- Roast in the oven until you can smell everything cooking, the tops of the peppers begin to blacken and char, and the tomatillos being to burst, about 20 minutes.
- Carefully transfer the roasted vegetables to the blender, along with the cilantro, fire roasted tomatoes, dehydrated onion, granulated garlic, lime juice, kosher salt, ground cumin, and chili powder.
- Pulse on high for a minute or two to work the ingredients together, then blend on high until the salsa is smooth and all the ingredients are evenly distributed throughout. Give it a taste, and adjust for salt if needed.
- Place a saucepan over medium heat and add the avocado oil. Let it preheat for one minute, then pour in the salsa. Bring to a simmer, then reduce the heat to low. The salsa should bubble gently, not violently. Cook the salsa uncovered, stirring occasionally, for 10-15 minutes, until thickened and slightly reduced in volume. Remove from heat and allow to cool.
- Transfer the cooled salsa to an airtight container. Enjoy as you see fit, just make sure to use it all within a week for best results.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
