This is a twist on Chef Bud Dudhia’s recipe for Tomatillo Salsa. I often have extra Zhug leftover from visiting Mediterranean Restaurants. Zhug is usually a flavor BOMB of Cilantro, Parsley, HOT peppers, garlic, cumin, coriander, and lemon. So naturally it can enhance salsas. This salsa came out FORKING CRAZY DELICIOUS!!!!! I have no idea how many servings it actually makes. It’s delicious you can always freeze some if desired.

4 lbs tomatillos – remove skins, wash, and quarter

2 medium onions – remove skin and quarter

2 Tablespoons or to taste green zhug

2 pickled jalapeños – remove stems and chop

7 garlic cloves – grated

7 oz almonds ground or use almond flour (same thing)]

1 large or 2 medium avocados (remove skin and pit ) chopped

1/4 cup cilantro – chopped

1/2 cup jalapeño brine

1 teaspoon sea salt

Directions

Set Oven to 400 degrees F.

The tomatillos and the onions go on a sheet pan and you put them on the upper rack of your oven for abut 45 minutes or until they char a bit.

Then you blend (hand blender is safer and works better) and blend. Then add all the rest of the ingredients (Zhug, jalapeños, garlic, almonds, avocado, cilantro, jalapeño brine, and sea salt.

It’s FORKING Delicious!

A Special Thanks to Chef Nud Dudhia so I could make what I got here.