Roasted Tomatillo Salsa Recipe
By Published: August 1, 2013
- Yield: 3 cups
Ingredients
- 1/2 pound tomatillos husked, cored and quartered
- 3 cloves garlic peeled
- 1 jalapeno pepper halved and seeded
- 1 leek white part only, coarsely chopped
- 1 tablespoon vegetable oil
- 2 avodacos peeled, pitted and coarsely chopped
- 1/4 cup cilantro chopped fresh
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 cup water
- 1/4 cup onion finely chopped
- 1/2 teaspoon dried oregano crumbled
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- Baked tortilla chips
Instructions
- Preheat the oven to 425 degrees. Place the tomatillos, garlic, jalapeno and leeks on a jelly-roll pan and toss with the oil. Spread in a single layer and roast 12 minutes or until lightly charred. Set aside to cool slightly and transfer to a blender.
- Add the avocados, cilantro, sugar, cumin and water to the blender. Puree until smooth. Add the onions, oregano and lime juice. Pulse twice just to incorporate. Transfer to a serving bowl and season with the salt and pepper. Cover and refrigerate at least 2 hours. Serve chilled or at room temperature with baked tortilla chips.
