I have to credit Rick Bayless for teaching me (though his books) about the major payoffs of roasting tomatillos for salsa verde. This recipe is more of a guideline since measuring is not as important as tasting. Use these amounts as a starting place and then improvise to suit your taste.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil. Arrange the tomatillos, chiles, garlic and onion in a single layer.
Roast the tomatillos until they are blistered and charred and the other vegetables brown, about 40 minutes. (There's no need to turn them.)
Allow to cool for 10 minutes before transferring into a food processor. Puree until fairly smooth and then add the cilantro, avocado, if using, and the salt.
If it seems too thick, dribble in up to 1/4 cup water. Puree until smooth, then taste for salt before serving.
Copyright 2021 Lynne Curry