Salsa: Tomatillo-Anaheim-Avocado Roasted
By Lishka DeVoss

YIELD 1 to 2 cups

INGREDIENTS

BOWL:
1/4 pound tomatillos, husked and quartered
1 Anaheim (or poblano) chile, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut in half crosswise)
1 serrano (or jalapeño) chile (to taste), stemmed and seeded if desired
1 small white onion, peeled and quartered
2 garlic cloves, peeled
Salt to taste

PREP:
1/4 cup chopped cilantro
1/4 tsp ground cumin
1/2 large ripe avocado
1 to 2 tbsp fresh lime juice, to taste

PREPARATION

1. Position rack in top third of oven and preheat to 425º F; line a sheet pan with parchment.

2. Drizzle olive oil over BOWL, add salt to taste and toss. Spread out onto sheet pan in one layer.

3. Roast 10 minutes; remove and stir and then roast another 10 to 15 minutes, until blistered and softened.

4. Place roasted vegetables (and any juice from pan) into blender. Pulse until well blended (but not puréed).

5. Add PREP and pulse until blended. Taste and adjust salt. Serve.

NOTE Refrigerate in a well-sealed container and stir well before serving

Updated 2022-04-28

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