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Avocado-and-Roasted-Tomatillo Salsa

The Good News With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeño to create a tangy guacamole-like dip that's great with baked tortilla chips.


slideshow  More Salsa Recipes


  • Total Time:
  • Servings: Makes twelve 1/4-cup servings

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  • 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


  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.
  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.

Make Ahead

The avocado-and-tomatillo salsa can be refrigerated overnight.


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

Contributed By Photo © Fredrika Stjärne Published July 2009

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