Roasted Tomatillo and Avocado Salsa

Roasted Tomatillo and Avocado Salsa. Tomatillos, contrary to popular belief, are not unripe or small tomatoes, yet they do come from the same family of fruits as tomatoes, bell peppers, and eggplants – nightshades. They’re a bit more acidic and more dense than tomatoes. They lose some of their acidity and become more savory when cooked. Roasted tomatillos make a great base for salsa.

Recipe:

Makes about 6 fl. oz.

• 3 tomatillos
• 1 medium avocado, peeled and pitted
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 1/2 jalapeño pepper, or to desired heat
• 1 tsp fresh lime juice
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Directions:

1. Turn on broiler or preheat oven to 450 degrees F.
2. Peel away husk and rinse tomatillos and place on an oven safe pan with the jalapeño.
3. Put the pan in your oven and roast for about 8 minutes, turning the tomatillos and jalapeño once or twice until they start to blacken.
4. Carefully remove from the oven and place in a food processor with all of the other ingredients. Process until smooth.