Avocado and Roasted Tomatillo Salsa
© Fredrika Stjärne

Avocado-and-Roasted-Tomatillo Salsa

  • ACTIVE: 15 MIN
  • SERVINGS: Makes twelve 1/4-cup servings

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.

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  1. 1/2 pound tomatillos—husked, cored and quartered
  2. 3 garlic cloves, lightly smashed and peeled
  3. 1 jalapeño, stemmed and halved
  4. 1 leek, white part only, coarsely chopped
  5. 1 tablespoon vegetable oil
  6. 2 Hass avocados—peeled, pitted and coarsely chopped
  7. 1/4 cup chopped cilantro
  8. 1 teaspoon sugar
  9. 1/2 teaspoon ground cumin
  10. 1/4 cup finely chopped onion
  11. 1/2 teaspoon dried oregano, preferably Mexican, crumbled
  12. 1 tablespoon fresh lime juice
  13. 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.