roasted tomatillo salsa.

roasted tomatillo salsa

(courtesy of Sommer's kitchen)

1 1/2 pounds tomatillos, husked and rinsed

2 white onions

1 large jalapeno pepper

2 tablespoon olive oil

2 tablespoons cumin

2 teaspoons salt

1 cup packed cilantro
1-2 tablespoons minced garlic

3 avocados

1 lime

    

                                                      

Preheat the oven to 450 degrees. Peel and chop the onions into quarters. Place the tomatillos, onion and jalapenos on a rimmed baking sheet. Drizzle the vegetables with the oil.

Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still lightly raw.

Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.

Remove the roasted vegetable from the oven and trim the jalapeno stems and remove seeds. Place the roasted vegetables in a large food processor and pulse until mostly smooth.

Add the cumin, salt, cilantro, garlic and avocado. Pulse until the avocado is pureed into the mixture. Serve warm or refrigerated with tortilla chips.