Avocado-and-Roasted-Tomatillo Salsa

foodandwine.com
makes 12 - 1/4 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

Preparation

• Step 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.
• Step 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.

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