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Mexican | |
| 6 medium tomatillos (about 8 ounces), husked Olive oil Kosher salt and freshly cracked black pepper 1 teaspoon ground cumin 1 ripe avocado, halved, pitted, peeled and diced 1 clove garlic, peeled and minced 1/2 jalapeno, coarsely chopped and seeds removed 1/2 sweet onion, like Maui or Vidallia, rough chopped Juice of 1 lime 1 handful fresh cilantro leaves | |
| Preheat the oven to 350 degrees F. Place the tomatillos onto a baking sheet. Toss the tomatillos with olive oil. Season with salt and pepper and place into the oven. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool. Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving, so it is smooth. | |
Unrated | |
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