Roasted Tomatillo Avocado Salsa (Print version)
Creamy roasted tomatillo avocado salsa with charred tomatillos, chiles, lime, cilantro, and ripe avocado.
# Ingredients:
For the roasted vegetables
01 -
1 lb (450 g) tomatillos, husked, rinsed, and halved
02 -
1 small white onion, cut into thick wedges
03 -
1 poblano pepper, halved and seeded
04 -
1 jalapeno, halved and seeded if desired
05 -
3 garlic cloves, unpeeled
06 -
1 tablespoon olive oil
07 -
3/4 teaspoon kosher salt, plus more to taste
For blending
08 -
2 ripe avocados, pitted and scooped
09 -
1/2 cup packed fresh cilantro leaves and tender stems
10 -
3 tablespoons fresh lime juice, plus more to taste
11 -
1/4 teaspoon ground cumin
12 -
2-4 tablespoons cold water, as needed
For serving
13 -
Tortilla chips, tacos, or grilled chicken
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment if you want easier cleanup.
02 -
Place the tomatillos, onion, poblano, jalapeno, and unpeeled garlic on the baking sheet. Toss with olive oil and 3/4 teaspoon kosher salt, then spread in one layer.
03 -
Roast for 18-22 minutes, turning once, until the tomatillos are soft and juicy and the peppers have browned spots. Let cool for 10 minutes.
04 -
Slip the roasted garlic cloves out of their skins. Discard the skins and transfer the garlic to a blender or food processor.
05 -
Add the roasted vegetables and any pan juices, avocados, cilantro, lime juice, cumin, and 2 tablespoons cold water. Blend until creamy, adding more water if needed.
06 -
Taste and add more salt or lime juice until the salsa tastes bright and savory. Serve right away, or cover tightly and chill for up to 2 days.
# Good to know:
01 -
Best served the day it is made for the brightest green color.
02 -
For a thinner taco sauce, blend in extra cold water 1 tablespoon at a time.
03 -
Use serrano instead of jalapeno for a hotter salsa.