Avocado & Roasted Tomatillo Salsa

The flavors are amazing in this roasted tomatillo salsa. If you'd like, you can leave the vegetables and avocado a little chunky. Serve with some corn tortilla chips, or with your favorite tacos.

Photo by Meredith M.
Adapted from foodandwine.com
Avocado & Roasted Tomatillo Salsa - YUM!

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

Adapted from foodandwine.com

Ingredients

  • 1/2

    pound tomatillos, —husked, cored and quartered

  • 3

    garlic cloves, lightly smashed and peeled

  • 1

    jalapeño, stemmed and halved

  • 1

    leek, white part only, coarsely chopped

  • 1

    tablespoon vegetable oil

  • 2

    Hass avocados, —peeled, pitted and coarsely chopped

  • 1/4

    cup chopped cilantro

  • 1

    teaspoon sugar

  • 1/2

    teaspoon ground cumin

  • 1/4

    cup finely chopped onion

  • 1/2

    teaspoon dried oregano, preferably Mexican, crumbled

  • 1

    tablespoon fresh lime juice

  • Salt

Directions

Preheat the oven to 425°F. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño 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. Add the avocados, cilantro, sugar, cumin and 1/2 cup of water to the blender 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.

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