Roasted Tomatillo Salsa with Avocados

Name: Roasted Tomatillo Salsa with Avocados
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Approximately 2 pounds Tomatillos, husked and washed; 2 large Jalapeno peppers, quartered lenngthwise, seeds and pith removed; Approximately 1/4 of a large red onion, large dice; 4 cloves of garlic; 3 or 4 ripe avocados; Juice of 1/2 lime; 2 Red peppers, I use hot hungarian; 1 bunch cilantro; Olive oil; Granulated garlic (to taste); Pepper (to taste); Salt (to taste); Sugar (to taste if needed)

Appetizers, Dips and Spreads, Mexican, Vegan, Vegetarian

Sep 192016

Since I’ve been growing Tomatillos in the garden, I’ve been looking for new recipes to use them in. I found a couple interesting recipes on the web and adapted them to my own tastes and came up with this one. Grilling the Tomatillos, onions and peppers adds a delightful smokiness to the salsa, so you really need to make an effort to grill them. I made this recipe for our annual trip to the Vintage Illinois wine festival at Mattheissen state park and it disappeared quickly even with a lot of other food around, which let me know it was a hit. This is an interesting alternative to Guacamole, and a nice change when Tomatillos are in abundance.

Roasted Tomatillo Salsa with Avocados

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Prep Time:

30 minutes

Cook Time:

15 minutes

Total Time:

45 minutes

Author: Mark Karney

Ingredients

Approximately 2 pounds Tomatillos, husked and washed
2 large Jalapeno peppers, quartered lenngthwise, seeds and pith removed
Approximately 1/4 of a large red onion, large dice
4 cloves of garlic
3 or 4 ripe avocados
Juice of 1/2 lime
2 Red peppers, I use hot hungarian
1 bunch cilantro
Olive oil
Granulated garlic (to taste)
Pepper (to taste)
Salt (to taste)
Sugar (to taste if needed)

Instructions

Halve and remove stem from the Tomatillos.
Put the Tomatillos, onions and peppers in a bowl and sprinkle generously with salt, pepper, granulated garlic and olive oil, mix well to coat evenly.
Grill this mixture on a very hot grill, in a grill pan until the vegetables start to brown a bit. If the grill isn't very hot the Tomatillos will turn to mush before they start to brown.*
When the mixture has cooled a bit, puree it in a food processor along with the garlic and lime juice.
Peel and seed the Avocados, and dice to about 1/2 inch cubes. Combine in a bowl with the Tomatillo puree. Add the chopped bunch of the cilantro to taste.
Seed the red peppers and remove the pith, chop fine and add to the mixture.**
Mix well, taste, and add salt as needed. You may want to add some sugar depending on the tartness of the Tomatillos.
Serve with cornchips.

Notes

*You could probably roast the vegetables in a 450 degree oven, but the grilling really adds a lot of flavor, so grill them if you can.

**Usually the grilled Jalapenos don't add a lot of heat so I add hot peppers to get a bit of spice in the sauce. The red peppers also add some color and flavor to the salsa, so use sweet ones if you want the dip very mild.

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