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Tomatillo-Avocado Salsa/Dip
adapted from Tacolicious, the cookbook, and Sara Deseran
- 5 tomatillos, husks removed (about 10 oz)
- 1 avocado, sliced
- 1/2 jalapeno chile stemmed and seeded
- 1 clove garlic, chopped
- 1/4 c loosely packed fresh cilantro
- 3/4 tsp ground cumin
- 2 tsp freshly squeezed lime juice
- 2 tsp Diamond kosher salt
Roast 3 tomatillos: turn on the broiler in your oven, with the rack about 4″ from the broiler. Broil the tomatillos until slightly charred and softened on a rimmed baking sheet lined with aluminum foil, about 10-12 minutes. Set aside to cool to room temperature.
Add both the roasted and unroasted tomatillos to a blender, along with the avocado, chile, garlic, cilantro, cumin, lime juice, and salt and process until well blended.
Serve immediately or store in your fridge for 2-3 days.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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