RECIPE

Avocado-and-Roasted-Tomatillo Salsa

  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN Plus chilling
  • 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.

  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN
  • OTHER TIME:
  • SERVINGS: Makes twelve 1/4-cup servings
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.

Notes

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