bonappetit3.8
Roasted Tomatillo and Avocado Salsa
This bright and slightly spicy dip gets its velvety texture from blended avocados.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425°. Place 1 large onion, quartered, 2 jalapeños, halved lengthwise, ribs and seeds removed if desired, 1 poblano chile, halved lengthwise, ribs and seeds removed, and 8 oz. tomatillos (about 5 medium), husks removed, rinsed, halved, quartered if large, on a large rimmed baking sheet; drizzle with 2 Tbsp. extra-virgin olive oil and season with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Toss to coat and arrange in an even layer. Roast until tomatillos burst and are jammy and onion and chiles are tender and blistered in spots, 17–⏱️ 22 minutes. Let cool.
large onion, quartered1jalapeños, halved lengthwise, ribs and seeds removed if desired2poblano chile, halved lengthwise, ribs and seeds removed1. tomatillos (about 5 medium), husks removed, rinsed, halved, quartered if large8 oz. extra-virgin olive oil2 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
2
Transfer vegetables to a food processor. Add 2 medium ripe avocados, coarsely chopped, 1 garlic clove, coarsely chopped, ⅓ cup coarsely chopped cilantro, and 6 Tbsp. fresh lime juice and process until smooth. Taste salsa and season with more salt if needed.
medium ripe avocados, coarsely chopped2. fresh lime juice6 Tbsp
3
Transfer salsa to a small bowl and serve with plantain chips for dipping.
Plantain chips (for serving)
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