Servings: 20 to 30

3-4 cups whole tomatillos (should be about 6 if using medium sized) 3 to 4 cups whole tomatillos (should be about 6 if using medium sized)
1 tomato (preferably vine-ripened and medium to large) 1 tomato (preferably vine-ripened and medium to large)
2 jalapeños or other preferred peppers 2 jalapeños or other preferred peppers
½ white onion ½ white onion
1 garlic bulb 1 garlic bulb
2 limes 2 limes
optional ingredients: subheading: optional ingredients:
1 bunch cilantro 1 bunch cilantro
1 large avocado 1 large avocado

Peel tomatillos.
Rinse tomatillos, tomato, and peppers. Pat dry.
Cut the ½ white onion to make 2 quarters
Air-fryer method: subheading: Air-fryer method:
Put tomatillos, tomato, peppers, onion quarters, and whole garlic bulb in air fryer.
Cook for 9 minutes at 360°F.
Using tongs, rotate each item ¼ or ⅓ turn, depending on shape.
Cook for 9 more minutes.
Using tongs, remove garlic, onion, and tomato. Place inside a sealed container or empty pot with lid.
Using tongs, rotate tomatillos and peppers again.
Cook for 9 more minutes.
Using tongs, add remaining items into sealed container. Use caution with tomatillos as they tend to fall apart easily.
If you want to save more of the juices, pour liquid from the base of the air fryer into container.
Oven method: subheading: Oven method:
Preheat oven to 400°F.
Put tomatillos, tomato, peppers, onion quarters, and whole garlic bulb on a baking sheet lined with parchment paper or silicone mat.
Cook for 15 minutes.
Using tongs, rotate items.
Cook for 10 more minutes.
Using tongs, remove garlic, onion, and tomato. Place inside a sealed container or empty pot with lid.
Using tongs, rotate tomatillos and peppers again.
Cook for 15 more minutes.
Using tongs, add remaining items into sealed container. Use caution with tomatillos as they tend to fall apart easily.
Other ingredients: subheading: Other ingredients:
While the roasted items are self-steaming, rinse your cilantro, limes, and avocado.
Cut limes and squeeze out the juice into a cup.
Steaming and Peeling: subheading: Steaming and Peeling:
Keep your roasting items sealed for 30 minutes.
Remove the outer skin on onion. Cut off blackened portions.
Peel the garlic cloves. *
Peel the tomato and tomatillos carefully to keep any juices in the container. You may use a knife to cut out the pith where it was connected to the vine. (For tomatillos, I make sure to remove the blackened parts of the skin. Any green portions may not separate easily, so I often just leave those in.)
Peel peppers, using food safety gloves (or just wash your hands with soap afterwards to remove the oils). Remove or keep the seeds and pulp depending on your desired heat preference. Do not rinse off the pepper to remove seeds as juices will be lost. Use a knife to separate.
Blending: subheading: Blending:
Combine all the processed roasted items into a food processor or high-speed blender.
Add lime juice.
Add cilantro bunch.
Cut up avocado, remove pit, remove peel, and add to food processor.
Pulse for 20 to 30 seconds until it has an even consistency without any large pieces.
Storage: subheading: Storage:
Store in a mason jar in the fridge. Salsa should last for at least a week, if kept sealed and refrigerated immediately after each use. I use appearance and smell to make sure it is still good and discard otherwise.

Garlic clove: there are many methods for roasting garlic. I have tried notching each clove and squeezing out content, as well as chopping of the very top of the whole clove before separating and peeling. Do a search for how to roast a garlic bulb and you will see a variety of suggestions.  Garlic clove: there are many methods for roasting garlic. I have tried notching each clove and squeezing out content, as well as chopping of the very top of the whole clove before separating and peeling. Do a search for how to roast a garlic bulb and you will see a variety of suggestions.