Roasted Tomatillo Jalapeno Salsa with Avocado

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Creamy with a kick is what comes to mind when I dip tortillas or lavash into this salsa.

The September Daring Bakers challenge required the members to make both lavash and a dip or other condiment to serve with it, and considering our abundance of tomatillos and jalapeños coupled with my utter devotion to avocados, the choice was an easy one. I wanted to make it a little spicier than the previous version to help balance the rich creaminess of the avocado, so we roasted four of our homegrown jalapeños with the intent that we could use them all if necessary, but three seemed to be just right.

It comes together pretty quickly, and I had a batch ready in time for appetizers on a week night. Michael enjoyed it so much he had it for breakfast the next morning, spread all over an omelet and topped with mixed cheeses.

This recipe makes about four cups of salsa.

Roasted Jalapeno - Andrea Meyers

ROASTED TOMATILLO JALAPENO SALSA WITH AVOCADO

Serves 8.

Equipment

large skillet, lined with foil (for easy clean up)
blender

Ingredients

8 medium tomatillos
3 or 4 red jalapeños
2 avocados, cut into chunks
large handful of cilantro, leaves and stems
1 small onion, finely chopped
1 tablespoon fresh lime juice (optional)
salt, to taste

Preparation

1. Place the halved tomatillos and the whole garlic clove in the large skillet lined with foil. Set the skillet over medium heat and and dry roast for about 3 to 4 minutes per side. The tomatillos should be soft and blotchy and the garlic will be browned. Transfer the roasted tomatillos and garlic to the blender.

2. Dry roast the jalapeños in the skillet, until the skin blisters. Remove the the heat and slice down the middle, removing the seeds and membrane. Add to the blender along with the avocado chunks and cilantro. Blend until you have a smooth consistency. Taste and add lime juice if desired and blend again. Pour into a serving bowl.

3. Rinse the chopped onion and stir into the salsa. Add salt to taste and serve. Makes about 4 cups of salsa.

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More Tomatillo and Avocado Recipes From Around the Blogs

Cafe Lynnlu – Three Salsas

We Are Never Full – Shredded Chicken Sopes with Tomatillo-Avocado Salsa

What’s Cooking? – Pasta Gone Green

Karina’s Kitchen – Joey’s Kicked Up Rockin Guacamole

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    If the recipe tastes half as good as those pics look, this will be a winner in my house. My 8yo doesn’t care for salsa verde, but loves guac, so I definitely need to try this to get his opinion.

  2. says

    MyKitchenInHalfCups, we use avocados in so many things. Love them!
    De in D.C., I hope you family enjoys it.
    JennDZ_The LeftoverQueen & Usha, thanks!
    Karina, I think a fiesta in definitely in order. :-)

  3. says

    I adore avocados, but usually like them plain, sliced up in a salad or something similar. Your dip sounds great though, especially with the jalapenos in it!

  4. says

    This sounds like one-stop shopping with the acidity of the tomatillos, heat of jalapenos and creaminess of avocado. I look forward to trying it! Interesting technique with lining a skillet with foil – is it to prevent sticking?

    Lyndas last blog post..Comfort Food

  5. says

    Lynda, yes the tomatillos start to stick as they release their juices, and the foil makes for easier clean up. I borrowed that technique from Rick Bayless. :-)

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