AVOCADO & ROASTED TOMATILLO SALSA RECIPE - (4.4/5)

Avocado & Roasted Tomatillo Salsa Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 13

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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

Steps:

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.