ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
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