24 servings

1 lb Tomatillos, husk removed

1.5 oz Jalapeño, fresh

3 oz Red onion, cut into 1/4 inch rounds

1.5 oz Garlic cloves

1 tsp Oil, Grape Seed

1.5 ea Avocado, pitted, peeled, and cut into 1/2-inch slices

3 oz Cilantro, finely chopped

3 tbsp Matriark Foods Upcycled Vegetable Broth Concentrate

1.5 fl oz Olive Oil

1.5 ea Lime, juiced

2 tsp Salt, Kosher

  1. Preheat the oven to 450°F. Heat a large skillet over high heat. Add the tomatillos, jalapeño pepper, onion, garlic and grape seed oil 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, Matriark Foods Vegetable Broth Concentrate, and olive oil. Pulse until the mixture is blended, but still slightly chunky. Add the lime juice, season with salt, and pulse again. 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 remove the jalapeño pepper seeds.