- 4 serrano chilies, seeds and tops removed, roughly chopped
- 4 jalapeño chilies, seeds and tops removed, roughly chopped (Chef’s Tip: “Use rubber gloves while handling these peppers.”)
- 3 large garlic cloves, peeled and roughly chopped
- 1 medium onion, peeled and roughly chopped
- 1-1/2 to 2 pounds tomatillos, husks removed, peeled, and cut in half
- 2 tablespoons high-quality extra virgin olive oil
- 1/4 teaspoon fine pink sea salt
- 1 tablespoon ground cumin
- 2 large ripe avocados, seeds removed
- Juice of 2 limes
- 1 cup cilantro, stems removed (Chef’s Tip: “Take most of the stems off — it’s just going into the food processor.”)
Pre-heat grill to medium-low heat and line a baking sheet with foil or use a disposable foil pan. Put tomatillos, both types of peppers, garlic, and onion on the baking sheet. Drizzle with olive oil, and sprinkle salt over the vegetables. Lightly toss to evenly coat.
Place on grill, checking every 5 minutes or so. The goal here is to slowly caramelize and lightly char the vegetables.
Once vegetables reach desired doneness, remove from the grill, and let rest 5-10 minutes. Add all vegetables to food processor, being sure to get as much juice from the baking sheet into the food processor as possible. Add cumin, lime juice, and salt. Pulse this mixture until just combined.
Add in avocado and cilantro. Pulse ever so slightly, keeping avocados chunky.
Serve with warm tortilla chips, over your favorite eggs, or with anything that needs that extra punch.
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Recipe by Lisa Silberg, owner of Intellectual Nutrition, 412.841.4185.