Avocado-and-roasted-tomatillo Salsa


  • 1/2 pound  tomatillos, husked, cored and quartered
  • 3   garlic cloves, lightly smashed and peeled
  • 1   jalapeno, stemmed and halved
  • 1   leek, white part only, coarsely chopped
  • 1 tablespoon  vegetable oil
  • 2   Hass avocados, peeled, pitted and coarsely chopped
  • 1/4 cup  chopped cilantro
  • 1 teaspoon  sugar
  • 1/2 teaspoon  ground cumin
  • 1/4 cup  finely chopped onion
  • 1/2 teaspoon  dried oregano, preferably Mexican, crumbled
  • 1 tablespoon  fresh lime juice
  •   Salt


With Loads Of Fiber, Folate, Potassium And Vitamin E, Avocados Are A Genuine Superfood. Tim Cushman Purees Them With Roasted Tomatillos, Garlic And Jalapeno To Create A Tangy Guacamole-like Dip That's Great With Baked Tortilla Chips.

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