Ingredients
For the Air Fryer
- 8 medium tomatillos, husked, rinsed and halved
- 2 jalapeños, stems removed
- ½ medium white onion, cut into large chunks
- 4 garlic cloves, peeled
- 1 tablespoon avocado oil
To Finish
- 3 black garlic cloves
- 1 tablespoon white miso paste
- 1 packed cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons avocado oil
- ¼ teaspoon kosher salt, plus more if needed
- 1–3 tablespoons cold water, as needed
Instructions
- Char the Vegetables Preheat your air fryer to 400°F. Add the tomatillos, jalapeños, white onion and fresh garlic to a bowl and lightly toss with 1 tablespoon avocado oil. Transfer everything to the air fryer basket in an even layer. Air fry for 10–12 minutes, shaking or turning halfway through, until the tomatillos are softened, the jalapeños are blistered and the onion and garlic have developed some char. Don't throw away any juices released by the tomatillos—you want all that flavor in the salsa.
- Let Everything Cool Remove the roasted vegetables from the air fryer and let them cool for about 5 minutes.
- Blend the Salsa Add the roasted tomatillos, jalapeños, onion and garlic to a blender or food processor. Add the black garlic, white miso, cilantro, lime juice, rice vinegar and honey. Pulse until everything is incorporated.
- Finish the Salsa Add 2 tablespoons avocado oil and blend briefly. Add cold water 1 tablespoon at a time until the salsa reaches your preferred consistency. You want it loose enough to spoon or drizzle but not watery.
- Taste & Adjust Taste the salsa before adding additional salt. The white miso already brings quite a bit of saltiness and umami. Adjust as needed with additional lime juice, rice vinegar or kosher salt.
- Let It Rest For the best flavor, let the salsa sit for about 20–30 minutes before serving. This gives the roasted vegetables, black garlic, miso and acidity a chance to come together.
Chef Ken's Notes & Storage
Chef Ken's Tips
• Don't overdo the black garlic. Three cloves should give you that deep, slightly sweet flavor without overpowering the tomatillos and fresh cilantro.
• Control the heat. Leave the jalapeño seeds intact for more heat or remove some before air frying for a milder salsa.
• Keep some texture. You can blend this completely smooth, but I prefer pulsing it so there's still a little texture.
• Want even more char? Reserve one roasted tomatillo and part of a jalapeño, roughly chop them and fold them back into the finished salsa.
Want Chef Ken to Cook This for You?
Chef Ken offers event catering, private chef experiences, and family meal memberships across Los Angeles. Tell him about your event and he'll personally build a custom menu for you.
Want More Recipes from Chef Ken?
Join The Table for new recipes, cooking tips, videos, and Cookin' With The Homies updates.
