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Avocado-and-Roasted-Tomatillo Salsa
5.0 (2010 reviews)
Roasted tomatillos, garlic, leeks, and jalapeño star in chef Tim Cushman's creamy tomatillo-avocado salsa. We love love the smokiness, tanginess, and sweetness the charred vegetables add to a snack that's similar to guacamole and just as easy to dip tortilla chips into.
Total Time30
Servings?
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Caloriesper servingIngredients
- 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
Instructions
- 1Preheat 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.
- 2Add 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.