Tomatillo-Avocado Salsa/Dip

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We blog about this recipe here.

Tomatillo-Avocado Salsa/Dip

adapted from Tacolicious, the cookbook, and Sara Deseran

  • 5 tomatillos husks removed
  • 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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