Ingredient

• 9 medium tomatillos
• 1 small yellow onion, cut into large chunks
• 1 to 2 serrano or jalapeño peppers*
• 4 garlic cloves, unpeeled
• 2 tablespoons avocado oil, plus more for drizzling
• 2 tablespoons fresh lime juice
• ½ cup chopped fresh cilantro
• 1¼ teaspoons sea salt, plus more for sprinkling
• Tortilla chips, for serving

Direction

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
3. Remove the garlic from the foil and peel it. Remove the stems from the peppers.
4. In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
5. Store leftover salsa in the fridge for up to 5 days.