Spicy Roasted Tomatillo And Avocado Salsa

Serves 10-12

Ingredients

8 oz. tomatillos, husked
3 large, ripe avocados, peeled, pitted and chopped
3 cloves garlic, crushed
1 jalapeño, rinsed
1 lime, juiced
1/2 small red onion, chopped
1/3 cup fresh cilantro, roughly chopped
1 tablespoon vegetable oil
3/4 teaspoon ground cumin
kosher salt, to taste

Directions

Preheat oven to 425º F.
In a large bowl, combine chopped tomatillos, jalapeño, onion and crushed garlic and mix together with vegetable oil.
Season veggies with salt and spread out in a single layer on a rimmed baking sheet.
Roast for 10-13 minutes, or until lightly charred and tender.
Place veggies in a bowl, cover with a clean towel, and let steam for about 10 minutes.
Once steamed, remove charred skin of tomatillos and jalapeños under cool running water and transfer everything to a food processor or blender.
To the food processor, add avocados, cilantro, cumin and lime juice.
Pulse for 15 seconds, then stop to gauge consistency.
Note: if mixture it too thick for your liking, add in 1-2 teaspoons water, then continue blending
Taste and adjust seasoning, if necessary.
Transfer to serving bowl and serve immediately with vegetable sticks or chips, or keep refrigerated before serving.