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 Tomatillo Jalapeno Salsa with Avocado
- large skillet, lined with foil (for easy clean up)
- 8 medium tomatillos
- 3 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)
- 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.
- 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.
- 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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