Avocado-and-Roasted-Tomatillo Salsa

Rating: 5 stars
2009 Ratings
  • 5 star values: 2009
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
July 2009

Gallery

Credit: © Fredrika Stjärne

Recipe Summary test

active:
15 mins
total:
30 mins
Yield:
Makes twelve 1/4-cup servings
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 10/19/2021