Avocado & Roasted Tomatillo Salsa

By á-174535

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.

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

Preparation

Step 1

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.