Avocado And Roasted Tomatillo Salsa

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Avocado And Roasted Tomatillo Salsa

 

1/2 pound tomatillos, fresh

1/2 small onion

2 cloves garlic, unpeeled

2 tablespoons cilantro

1 teaspoon salt

1 jalapeno

1 1/2 avocado

 

Preheat broiler.

Remove husks and rinse tomatillos under warm water to remove stickiness. Halve

onion half and arrange on rack of a broiler pan with tomatillos and garlic.

Broil vegetables 1 to 2 inches from heat turning once, until softened and

slightly charred, about 10 minutes.

Peel garlic and put in a food processor with tomatillos, onion, cilantro, and

salt. Wearing gloves, discard seeds from jalapeno if desired and coarsely chop.

Add jalapeno to tomatillo mixture and puree until mixture is almost smooth.

Transfer mixture to a bowl.

Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash

avocado into mixture, leaving texture coarse.

Makes about 1 1/2 cups.

NOTES: This salsa is excellent with grilled shrimp, fish or tofu.