Creamy Salsa Verde

This stuff is ridiculous. Make it today. That is all I have to say.

2 ½ lbs. tomatillos, husked and rinsed

2 large onions

10 cloves garlic

4 jalapenos

2 tablespoons vegetable oil

4 teaspoons ground cumin

2-4 teaspoons salt

1 cup packed cilantro

3 avocados

1 lime (optional)

Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.

Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.

Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. (Cut the jalapenos in half and scrape out the seeds if you don't want it too hot.) Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.

Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt. (I ended up adding about 4 teaspoons of salt but that was because I kept tasting it and something still missing. Cilantro. Cilantro was missing. It ended up fine with all 4 teaspoons of salt.) Repeat with the remaining ingredients. Pour into a large bowl, squeeze the lime over all and stir.

Number of servings (yield): 4 quarts According to the website below, this freezes well. But, if you don't want so much, you can always just make half the recipe.

From: http://aspicyperspective.com/2011/08/creamy-avocado-salsa-verde.html