Thursday, August 25, 2016

Avocado and Roasted Tomatillo Salsa By Martha Rose Shulman

Photo Credit: Andrew Scrivani/NYT
Looks scrumptious. Oh, how I miss those tortilla chips. I would toast but not char the tomatillos, chili, garlic and onion. Charring might be a disappointing flavor. I know that seems to be the main idea of the recipe, but I simply hesitate. I am also not sure about toasting garlic without peeling first, seems odd, but we could give it a try. I also use a food processor vs. a blender. And add a spritz of lime to the mix for flavor and to prevent browning.


  • 1 pound tomatillos, husked
  • 1 to 2 serrano chiles (to taste), stems removed
  • 1 medium garlic clove, unpeeled
  • 1 slice white or red onion
  • ½ cup chopped cilantro, with stems
  • 1 medium avocado
  • Salt to taste


  1. Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
  2. Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
  3. Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve. International New York Times Cooking