Recipes Avocado-and-Roasted-Tomatillo Salsa 5.0 (2,009) Add your rating & review 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. More Salsa Recipes By Tim Cushman Tim Cushman Why he won Because his wonderful, contemporary Japanese menu cleverly references his native New England. Born Millis, MA; 1953. Experience Trumps and 385 North, Los Angeles; corporate chef, Lettuce Entertain You, Chicago. Early food-science experiment Winning the fifth-grade science fair at his school with a presentation on maple syrup, which he’d tapped, boiled down and displayed in test tubes in different stages. How he got into cooking “I went to L.A. to work in the music business. I didn’t have a car, so I had to get a job that I could walk to. There was a small restaurant down the street called Courtney’s, and I started out as a prep cook there.” How he got to cook all over the world Working for Lettuce Entertain You. “I’d travel from Thailand to Mexico to Italy to Japan, doing research. Whenever they launched a new concept, I’d create the menu and open the restaurant. I’ve opened 60 restaurants around the world, from steak houses and sushi places to tapas joints and pizzerias.” Food & Wine's Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 15 mins Total Time: 30 mins Yield: Makes twelve 1/4-cup servings 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 Directions 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. 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. Rate it Print