I had 3 1/2 pounds of tomatillos to use so I wanted to make tomatillo salsa. I made up my own recipes for tomatillo salsa and they were both good. One was raw and one was for roasted salsa. I started looking up other people’s recipes and they were all surprisingly different. I also read that some chefs strongly prefer the raw to the roasted salsa. I did base what I did on Chef Nud Dudhia’s recipe. His recipe was the only one that I saw that used almonds. The almonds really push this recipe above the others. It’s simply scrumptious. I really don’t want to make tomatillo salsa any other way now! This is so FORKING delicious that you are going to want to use this sauce on everything. He says that you can do this roasted or raw. I did roasted because I liked my last roasted tomatillo salsa better than the raw. I rounded some things and changed a couple things because I need to keep this salsa good for at least a month so I made it with home made pickled peppers and I added home made jalapeño brine instead of lime juice….To get the lime taste I’d recommend to add some lime zest. I made around 7 cups. Serving size is difficult. to tell because I don’t know if you need a spoonful for a taco or a cup to cover a burrito. I’ll guesstimate 10 servings.

Ingredients for around 10 servings

3 1/2 pounds tomatillos husked, washed

2 pickled serrano peppers (preferably home made) – rough chopped

2 pickled jalapeños (preferably home made) – rough chopped

6 garlic cloves – ground to paste

6 oz roasted salted almonds – crushed

2 shallots- peeled, chopped

1 avocado- remove pit and avocado flesh – rough chop the flesh

1/4 cup cilantro – chopped

1/2 cup Jalapeno brine (THIS MUST BE HOME MADE by you or purchased from a farmers market to taste good)

1 teaspoon sea salt

optional but recommended – lime zest for finishing

Preheat oven to 400 degrees F.

Put the tomatillos in pans with edges on a middle rack and keep them in the oven till they char up. Remove when done.

If you have a stick blender you can blend everything together now. If not you need to wait till the tomatillos cool.

Blend together the tomatillos, peppers, garlic, almonds, shallots, avocado flesh, cilantro, jalapeño brine and salt. Adjust seasoning if necessary.

Chicken thigh covered in tomatillo sauce, pickled red onion, radish pico and served with grilled zucchini topped with pumpkin seed pesto and cilantro oil.

A special THANKS to chef Nud Dudhia for sharing his FORKING Amazing recipe so I could come up with what I got here.