Condiments are a thing of love. This roasted tomatillo salsa verde is just that. It goes with anything. The Matriark Foods Upcycled Vegetable Broth Concentrate also shows its versatility here. I used it in its concentrated form to add another layer of vegetable flavor to this simple yet complex salsa. This condiment is so wonderful that you will probably start to create dishes around it. I have used it on eggs in various forms (frittatas, tacos, poached), on chopped salads. It’s also great with grilled chicken, steak, or fish. Or put a dollup on soup. This is one of my favorite salsa recipes because of its versatility and I know if I have it in my fridge, it’s going to make anything I put it on taste dynamite. This is a fabulous condiment that should always be in your refrigerator because it goes with well with so many things. In addition to serving it as a dip with chips, I spoon it over egg dishes and tacos; add it to soups, salads, and grains; and serve it alongside grilled meat, fish, and vegetables.

The key to creating this salsa’s deep flavor is to cook the tomatillos and other vegetables in a dry skillet until they develop a good char, then finish by roasting in the oven.

- Livio Velardo, Executive Chef at Barclays Center in Brooklyn,
New York

Makes 2 cups

Ingredients:

  • 6 medium tomatillos (500g-550g total)

  • 1 jalapeño pepper (65g)

  • 1/2 red onion, cut into 1/4 -inch rounds (115g)

  • 9 garlic cloves (20g)

  • 1 ripe avocado, pitted, peeled, and cut into 1/2-inch pieces (185g)

  • 1/2 cup finely chopped fresh cilantro (20g)

  • 2 tablespoons Matriark Foods Upcycled Vegetable Broth Concentrate (UVBC) (20g)

  • 2 tablespoons extra-virgin olive oil (15-20g)

  • Juice of 1 lime

  • Kosher salt

Ingredients:

  1. Preheat the oven to 450°F. Heat a large skillet with a lid over high heat. Add the tomatillos, jalapeño pepper, onion, and garlic to the pan. Cook the vegetables, turning often with tongs, until they begin to char. Transfer the pan to the oven and roast for 10 minutes. Turn the vegetables and roast for 5 more minutes. Cover the pan and let the mixture roast until softened, about 5 minutes. Remove from the oven and let cool.

  2. When the vegetables are cool enough to handle, peel the jalapeño pepper, remove the seeds (see Note), and transfer to a food processor. Add the avocado, cilantro, and UVBC, and olive oil.  Pulse until the mixture is blended but still slightly chunky. Add the lime juice, season with salt, and pulse again. Taste and adjust the seasoning, if necessary, adding more lime juice or salt. Transfer to a bowl, cover, and refrigerate for at least 1 day before serving. The salsa will keep, covered in the refrigerator, for up to 1 week.

  3. Serve the salsa warm, cold, or at room temperature.

  4. Note: If you prefer a hotter salsa do not seed the jalapeño pepper. Be sure to wash your hands thoroughly after handling the peppers.