Ingredients:

  • 1 lb (450g) tomatillos, husked and rinsed
  • 4 cloves (12g) garlic, unpeeled
  • 1 medium (150g) white onion, cut into wedges
  • 2 whole (30g) serrano peppers
  • 1/2 cup (15g) fresh cilantro, packed
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) kosher salt
  • 1 tbsp (15ml) avocado oil

Instructions:

  1. Remove the papery husks from the tomatillos and rinse them under cold water to remove the sticky residue. Halve the tomatillos and place them on a rimmed baking sheet alongside the onion wedges, whole peppers, and unpeeled garlic cloves.
  2. Set the oven to broiler. Arrange the vegetables in a single layer and broil for 7–10 minutes until tomatillos soften and the onion and peppers develop charred, blackened blisters. Remove garlic cloves once they feel soft when pressed.
  3. Squeeze the roasted garlic cloves out of their skins into a food processor. Add the charred tomatillos, onions, and peppers.
  4. Pulse in the cilantro, lime juice, salt, and avocado oil. Process until the mixture is combined but still retains a slight, rustic texture.