Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : Makes twelve 1/4-cup servings
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 425°. 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.

Step 2    

Add 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.

Chef's Notes

One Serving 73 cal, 6 gm fat, 0.8 gm sat fat, 6 gm carb, 2.6 gm fiber.

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