I have been crazy for roasted tomatillo salsa or salsa verde ever since I discovered tomatillos. A while ago I heard about a new take on the salsa, an avocado and roasted tomatillos salsa which sounded good and I have just been itching to try it ever since. With the avocados in the salsa it kind of sounded like a cross between the salsa verde and guacamole which is another dip that I am completely into. This recipe is pretty much as simple as taking the recipe for the roasted tomatillo salsa and adding some mashed avocado. For my particular use however I also wanted to try to reduce the amount of moisture in the salsa so I threw it into a sauce pan and simmered it to reduce the liquid a bit before adding the avocado, lemon juice and cilantro. The avocado worked quite well in the salsa verde mellowing out the spicy heat of the jalapeno pepper all the while adding an amazing creamy texture. This salsa would go great with tortilla chips for dipping and tomorrow I will use it in another tasty snack for Sundays big game.
Tip: Tomatillos freeze well so freeze some in the summer when they are in season.
Avocado and Roasted Tomatillo Salsa
- 1/2 pound tomatillos (husks removed)
- 1 jalapeno pepper
- 1/2 small onion (peeled and cut into large chunks)
- 1 clove garlic
- salt and pepper to taste
- 1 tablespoon oil
- 1 large avocado (stone removed, scooped from skin and mashed)
- 1 lime (juice and zest)
- 1 handful cilantro (chopped)
- Place the tomatillos and jalapeno pepper on a baking sheet and broil in the oven until the tomatillos and jalapenos are blackened all over, about 10 minutes per side.
- Place the tomatillos, jalapeno pepper, onion and garlic into a food processor and puree. (Remove the charred outer skins first if you wish.)
- (Optional) Heat the oil in a pan over medium-high heat.
- (Optional) Add the the tomatillo salsa, season with salt and pepper and saute until it thickens, about 3-5 minutes.
- (Optional) Remove from heat and let cool.
- Mix in the mashed avocado, lime juice and cilantro.