Avocado-and-Roasted-Tomatillo Salsa
Recipe from Food & Wine

With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeno to create a tangy guacamole-like dip that's great with baked tortilla chips.


Avocado-and-Roasted-Tomatillo Salsa
Fredrika Stjarne

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Servings: Makes twelve 1/4-cup servings
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Avocado Dip, Avocados, Mexican Appetizers, Mexican Appetizers, Mexican Guacamole, Mexican Salsa, Mexican Salsa, Roasted Garlic, Salsa Dip, Tomatillos
 
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Ingredients
  • 1/2  pound
    tomatillos, husked, cored and quartered
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  • 3 
    garlic cloves, lightly smashed and peeled
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  • 1 
    jalapeno, stemmed and halved
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  • 1 
    leek, white part only, coarsely chopped
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  • 1  tablespoon
    vegetable oil
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  • 2 
    Hass avocados, peeled, pitted and coarsely chopped
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  • 1/4  cup
    chopped cilantro
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  • 1  teaspoon
    sugar
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  • 1/2  teaspoon
    ground cumin
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  • 1/4  cup
    finely chopped onion
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  • 1/2  teaspoon
    dried oregano, preferably Mexican, crumbled
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  • 1  tablespoon
    fresh lime juice
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  •  
    Salt
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Directions
1.
Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeno and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
2.
Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.

MAKE AHEAD
The avocado-and-tomatillo salsa can be refrigerated overnight.
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